The Friday Tipple: Tomato Water Martini

Tomato Water Martini

Fall is in the air, dear Boozers. As the autumn equinox approaches, we find ourselves with the last of the summer fruits gently rotting on the vine; you’ve probably seen them also, sadly tottering in untidy piles at the farmer’s market: tomatoes. They are usually rather ugly this time of year, coming in an odd assortment of colors, overripe to the point of implosion. These tomatoes are like wrinkled old women at the seaside determined to get one more day of sunshine before winter strips them of their tans. These tomatoes know that they are headed for the compost bin if they can’t attract your attention.

We’ve put some of our tomatoes out of their misery by transforming them into tomato water and combining them with vodka for our elegantly spare Tomato Water Martini; we used the Square One Organic Cucumber Vodka because we like how the cucumber essence of the vodka combined with the slight tartness of the tomato water gives you one last tiny blast of summer. Add a few drops of hot sauce (we like our local Uncle Brutha’s varieties) and it turns out to also be a pretty good way to combat the first head cold of the season. Either way, it’s a win-win, for you and those last desperate tomatoes vying for your attention.

Tomato Water Martini

We treated this cocktail in the simplest way possible, much like our Last Gasp of Summer Liqueur — no need for fussiness here. The only real effort is in making the tomato water, which is messy but ultimately satisfying and an excellent way to relieve any workday tensions before you dive into happy hour.

One cup fresh tomatoes, roughly chopped, any variety

Chilled vodka (if you prefer a gin martini, try an earthy rye-based variety like Catoctin Creek)

Kosher salt

Hot sauce (Uncle Brutha’s No. 9 Chile Verde Garlic & Ginger is our personal favorite)

Kalamata olives for garnish (optional, of course)

Let the tomatoes sit at room temperature for a couple of hours. Wrap them in cheesecloth and squeeze them tightly to extract the juice, or press them through a fine-mesh sieve. Strain them again to remove any errant seeds or pulp. Pour two ounces of the tomato water and two ounces of vodka into a cocktail shaker with ice and shake vigorously. Strain into a chilled martini glass, then sprinkle a pinch of Kosher salt over the top, add a few dashes of hot sauce, and garnish with Kalamata olives. 

 

The Friday Tipple: Bikini Shot

Bathing suit season is on the horizon, Boozers. Buxom babes are overtaking magazine covers, glowing with cocoa butter on far-flung tropical beaches. Whether you hope to be a buxom babe or merely to attract a buxom babe, the approach of Spring Break prompts us to ponder the winter flab so cleverly hidden by chunky sweaters. It’s time to detox.

While we could consider exercising a little more — or at all — we prefer to go the route of a desperate last-minute liquid diet in order to shed those unwanted pounds. Protein shakes, spinach smoothies, and lemon juice spiked with cayenne are all on the menu, but as happy hour approaches, we feel the need for a little special cocktail to reward ourselves for all that self-denial.

Our detox drink of choice is our Bikini Shot — combining the health benefits of kiwi fruit, laden with vitamin C and E and colon-cleansing dietary fiber, with a vodka-laced grapefruit granita. It starts off tart and cold and ends up sweet and smooth, not unlike easing yourself into a pool. The Bikini Shot may not actually make that saggy old Speedo fit any better, but it sure will make you feel like a million bucks. Go ahead — hit the beach. Hang ten!

Bikini Shot

A granita is similar in texture to a shaved ice, made with fresh fruit juice, sugar, and, in this case, alcohol. We used Square One Cucumber Vodka for this recipe, as the cucumber essence adds a fresh note to the grapefruit, but it would work beautifully with gin. We’ve also had success with a blackberry granita made with Catoctin Creek’s Mosby’s Spirit, which has a certain grappa-like quality that makes us feel like we are vacationing on the Amalfi coast.

One whole grapefruit, juiced and retaining some of the pulp

3 ounces vodka or gin

2 ripe kiwi fruits, peeled and cut into chunks

1 orange, juiced

1 teaspoon light agave nectar

To make the granita: combine the grapefruit juice, pulp, and vodka or gin and pour into a shallow freezer-safe dish (like a pie pan). Place uncovered in the freezer for an hour, then scrape with a spoon to loosen the ice crystals. Return to the freezer for another hour. It can be scraped into a freezer-safe container at this point and kept in the freezer until ready to use.

To make the kiwi fruit juice: Put kiwi, orange juice, and agave nectar in a blender and blend until smooth. Strain through a sieve to remove seeds (optional). Chill for 30 minutes.

Pour two ounces kiwi juice into a shot glass or aperitif glass; top with a spoonful of grapefruit granita. Enjoy.

The Friday Tipple: Tomato Water Martini

The leaves are starting to fall, dear Boozers. As the days shorten, we find ourselves with the last of the summer fruits gently rotting on the vine; you’ve probably seen them also, sadly tottering in untidy piles at the farmer’s market: tomatoes. They are usually rather ugly this time of year, coming in an odd assortment of colors, overripe to the point of implosion. These tomatoes are like wrinkled old women at the seaside determined to get one more day of sunshine before winter strips them of their tans. These tomatoes know that they are headed for the compost bin if they can’t attract your attention.

Luckily for them, we were inspired this week in the Good Booze kitchen by a recipe for tomato water in the latest issue of Imbibe and by a brand spanking new bottle of Square One Organic Cucumber Vodka. We treated this cocktail in the simplest way possible, much like our Last Gasp of Summer Liqueur — no need for fussiness here. The cucumber essence of the vodka combined with the slight tartness of the tomato water gives you one last tiny blast of summer, and, if you add a few drops of hot sauce (we like our local Uncle Brutha’s varieties), it turns out to be a pretty good way to combat the first head cold of the season. Either way, it’s a win-win, for you and those last desperate tomatoes of the year. Cheers!

Tomato Water Martini

One cup fresh tomatoes, roughly chopped, any variety

Chilled vodka (we like the Square One Cucumber rye vodka)

Kosher salt

Hot sauce (Uncle Brutha’s No. 9 Chile Verde Garlic & Ginger is our fave)

Kalamata olives for garnish (optional, of course)

Let the tomatoes sit at room temperature for a couple of hours. Wrap them in cheesecloth and squeeze them tightly to extract the juice, or press them through a fine-mesh sieve. Strain them again to remove any errant seeds or pulp. Pour two ounces of the tomato water and two ounces of vodka into a cocktail shaker with ice and shake vigorously. Strain into a chilled martini glass, then sprinkle a pinch of Kosher salt over the top, add a few dashes of hot sauce, and garnish with Kalamata olives. Enjoy!