Tomato Bamboo

Glass:

Photographed in a Bobo Shakerato

Ingredients:

[edit]

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

Prepare:

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

How to make:

3. STIR all ingredients with ice.
4. STRAIN into chilled glass.

Garnish:

5. 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.

Allergens:

Recipe contains the following allergens:

• Fino sherry, Dry vermouth - Sulphur Dioxide/Sulphites
• Celery bitters - Celery

Strength & taste guide:

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Alcohol content:

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

• More Aperitivo/aperitif cocktails
• More Savoury (e.g. Bloody Mary) cocktails

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.