Cocktails in the Garden

Tomato Water Martini (aka Pomodoro Martini)

serves 2
2 1/2 shots vodka (We like Blue Ice Organic)
1/3 shot olive juice
2 shots tomato water (see below)
A lot of ice

Chill martini classes with ice water, and let them stand while you mix the drinks. Combine the ingredients in a shaker.

Discard the ice water used to chill the martini glasses. Add 2 fresh basil leaves, lightly bruised, and organic if available. Use half of the clove of garlic to rim the glass with.

Shake mixture vigorously (I like little shattered ice crystals floating on top), and pour into chilled glasses.

Garnish with organic or heirloom cherry tomatoes and a small basil leaf.

You can make a larger batch by pouring 3 or 4 shakers into a pitcher, but the BEST martinis are always served à la minute.

Tomato Water
4 large extra-ripe homegrown, organic, or farmers’ market tomatoes
1/2 clove garlic (organic if available)
1/4 teaspoon sea salt (organic if available)
2 grinds of fresh pepper (organic if available)

Toss the ingredients into a blender, and pulse until juicy, but still chunky. Line a strainer, sieve, or china cap with cheesecloth, and place over a bowl. Pour in the mixture, and let it drain for an hour. Then press the pulp to get out the last bit of yumminess. (I use the leftover tomato pulp in scrambled eggs!)

Source: inthegarden.marthastewart.com (adapted by OM to include some organic ingredients)

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