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Toh-may-toe, Toh-mah-toe

Herby Chartreuse and peppery blanco tequila combine with muddled cherry tomatoes and fresh lime juice in this summery cocktail developed by Portland, Ore. bartender Lydia Reissmueller for PDT in New York City.

2 oz. blanco tequila
1/2 oz. green Chartreuse
3/4 oz. fresh lime juice
1/4 oz. cane syrup
3 cherry tomatoes (Reissmueller uses Sungold)
Ice cubes
Tools: shaker, strainer, fine strainer
Glass: coupe
Garnish: speared cherry tomato and fresh mint leaf

Muddle tomatoes with lime juice in the base of a shaker. Add remaining ingredients and shake with ice. Double strain into a chilled glass and garnish.

Lydia Reissmueller, Central, Portland, Oregon

 

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