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San Francisco bartender Carlos Yturria captures the summer garden in a glass with notes of ripe tomato, basil and a cucumber-flavored gin.
1 1/2 oz. gin (Yturria uses Hendrick's)
3-4 cherry tomatoes (like Sweet 100s)
2 fresh basil leaves
Juice from half a lemon
1/4 oz. agave nectar
Pinch of sea salt
Tools: muddler, shaker, fine strainer
Garnish: basil sprig
In a shaker, muddle tomato, basil and lemon juice. Add other ingredients and ice. Shake until chilled and fine strain into a cocktail glass. Garnish.
Carlos Yturria, Absinthe Brasserie & Bar, San Francisco