Ode to Mato
I really enjoyed this month’s @homebarawards theme: incorporating an ingredient three different ways. I chose tomato, in large part because there is a huge spectrum of flavor depending on the age and processing. On one end is the fresh, vibrant, tart green tomato; followed by ripe red tomatoes; and on the other end, the umami-laden flavor bomb, sun-dried tomato.
I brought in sun-dried tomato with a simple 24-hour room temperature infusion in gin. Fresh tomato flavor came by way of tomato water (grated Roma tomatoes, juices strained) frozen into ice for a “juice stir” to chill the drink and incorporate tomato water without over-dilution. Green tomato was challenging inside the drink, but worked amazingly as a cocktail air garnish (1g soy lethicin per 100g green tomato juice using same technique as above; incorporate lethicin via hand foamer and then bubble using an aquarium pump with air stone). I infused basil into the green tomato juice (5 large leaves per 100g, blend and strain).
The challenge of this drink was to bring this wide range of flavors together cohesively. To do this, I brought in some supporting flavors, strawberry (24-hour bianco vermouth fridge infusion) and bitter orange (amaro), and then added a touch of an aged rhum, which added grassy/green notes and rich/caramelized flavors. A touch of red wine vinegar helped make the drink pop.
I thoroughly enjoyed this drink. There is a definite tomato presence and a touch of umami, but the secondary flavors and acid/sweetness keep it in check. The flavors are vibrant and the beautiful green/herbal/fresh aroma from the air gives the experience of enjoying the tomatoes straight from the garden.
Recipe
1oz Sun-dried tomato infused gin (@dinglegin, gifted)
0.5oz VSOP Rhum (@rhumclementusa)
0.5oz Amaro Montenegro (@amaromontenegro_us)
0.5oz Strawberry-infused bianco vermouth
1/2tsp red wine vinegar
Stir all ingredients with tomato ice briefly until chilled. Fine strain into coupe and garnish with the green tomato basil air. Cheers!!
