Tomato Bamboo

Name: Tomato Bamboo
Total time: 10 min
Cuisine: Cocktail
Ingredients: 30 ml Mezcal; 20 ml Fino sherry; 10 ml Dry vermouth; 25 ml Tomato liqueur; 15 ml Tomato water; 6 drop Orange cream citrate; 3 dash Celery bitters

Difford’s Guide

Discerning Drinkers (1)

Measurements in:

Serves:

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Ingredients
1 fl oz	Del Maguey Vida Clásico Mezcal
2/3 fl oz	Lustau Jarana Fino Sherry (chilled)
1/3 fl oz	Strucchi Dry Vermouth (chilled)
5/6 fl oz	Tomato liqueur
1/2 fl oz	Tomato water (clarified tomato juice) (chilled)
6 drop	Orange cream citrate
3 dash	Fee Brothers Celery bitters

How to make

Glass

Photographed in a Bobo Shakerato

Prepare

Select and pre-chill a NICK & NORA GLASS.
Prepare garnish of skewered cherry tomato.

Method

STIR all ingredients with ice.
STRAIN into chilled glass.

Garnish

Garnish with skewered cherry tomato.

To make Tomato water (clarified tomato juice):

- 600g of tomatoes (ideally, 2 beef tomatoes with cherry tomatoes to make up the weight)
- 5g of sea salt
Blend tomatoes and salt into a puree, then use a Superbag to strain by hanging it in the fridge over a container to catch the dripping juice. Repeat using a coffee filter in place of the Superbag.
Bottle, refrigerate and use within 2 days.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Tomato Bamboo contains 137 calories

Alcohol content:

1.2 standard drinks
17.12% alc./vol. (34.24° proof)
17.3 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Fino sherry, Dry vermouth — Sulphur Dioxide/Sulphites
Celery bitters — Celery

History

Adapted from a recipe created in 2022 by Victor Maggiolo at Amaro Bar in Kensington, London, England.

30ml Siete Misterios Doble Jey
20ml Tio Pepe Sherry
10ml Extra Dry Vermouth
25ml La Tomato Liqueur
15ml Clarified San Marzano Tomato Juice
2.5ml Citric Acid Solution 20%
3 dashes Fee Brothers Celery Bitters
Original recipe by Victor Maggiolo, 1922