Photo by Craig Wagner/Studio 3
This recipe, created by Jeff Hollinger of Absinthe Brasserie was featured in our 2007 Summer Drinks Guide and is a fantastic way to put your summer tomatoes to use. "Tomato season is probably my most anticipated food season of the year," says Hollinger. "This drink was an answer to my desire to create a complex, savory, yet somewhat light tomato cocktail."
3–4 Sweet 100 tomatoes, halved (or other sweet variety that’s in season)
Pinch of cilantro leaves (10–12 leaves)
1/8 tsp. kosher salt
Slice of habañero chile (optional)
1 1/2 oz. silver or blanco tequila
1/2 oz. Cointreau
1/4 oz. fresh lime juice
Tools: muddler, shaker, strainer
Garnish: 1 Sweet 100 tomato and 1 cocktail onion
In a mixing glass, muddle tomatoes, cilantro and salt into a paste. Top with ice and add chili (if desired), tequila, Cointreau and lime juice. Shake until cold, strain into a salt-rimmed glass (optional) and garnish. For a “cleaner” presentation, strain through a fine mesh sieve.
Jeff Hollinger, Absinthe Brasserie, San Francisco