Today in the kitchen we’re whipping up a refreshing adult beverage! The base of the martini is a clear tomato “tea” & another great way to deal with the guilt of tomatoes from the on going summer bounty. The tea needs to be prepared the day before but the advanced planning is totally worth it!
What you’re gonna need
(you don’t use as much vodka as a true martini so you can get away with saving the good stuff)
25ml Balsamic Vinegar
25ml Edible Alchemy Habanero, Prosecco, Apple Hot Sauce
(to taste we did 5ml per martini, they were medium spicy)
10 big leaves of basil
Just lots of Ice
(this can be fancy like our bacon number or just salt and pepper)
Jalapeño for garnish
So, let’s start with the tea, this is the part to do the day before.
All you need to do is roughly chop up 2kg of tomato
Sprinkle the tomatoes with the salt and crush a few times with your hands.
Now you need to “hang” the tomatoes overnight or for 24hrs
You’ll need to clear some space in the fridge and check that your hanging contraption fits before you add the tomatoes. Not doing this will likely end in some kind of impressive tomato mess
What works best for us is a really fine strainer underneath a regular sifter over a big jug.
If you don’t have a really fine strainer you can line a sifter or colander with cheesecloth or a similar loosely woven fabric and sit that over a bowl. Make sure there is space between the bowl and strainer so the liquid drips.
The following day
Fill your martini glasses with crushed ice (I was lazy and did not crush the ice)
For one martini
Fill a shaker or large tumbler with ice
Add to the shaker
1 tsp balsamic
1 tsp hot sauce
2 slapped basil leaves
125ml tomato tea
Shake/stir a few times to combine
Remove the ice from your glass
Use a slice of jalapeño to wet the rim of glass
Press the glass into the salt to coat the rim
Strain the liquid into the glass
Garnish with sliced jalapeño
These are awesome, refreshing and nothing like the Bloody Mary’s you’re used to.
Let us know what you think when you give this recipe a try!