TOMATINI
Don't knock it till you've tried it. It's fresh, super sexy and my cocktail of the moment.
Ingredients
- 1 tsp simple syrup plus extra for the rim
- 1 medium-sized vine tomato halved
- 2 shots good-quality vodka
- 1 tsp white balsamic vinegar
- ice
- salt & freshly ground black pepper
Instructions
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An hour (or more) before you want to drink your cocktail, we start with the black pepper rim. Use a pastry brush to lightly brush a stripe of simple syrup on the edge of a coupe glass. Grind black pepper over the sticky simple syrup so that it sticks to the glass, then freeze for at least an hour, or until the glass is ice cold.
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When you are ready to drink your cocktail, muddle the tomato in the bottom of a cocktail shaker.
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Add the vodka, white balsamic vinegar, simple syrup and a small pinch of salt and black pepper and stir well to combine. Add a good handful of ice, then shake until the outside of the shaker has frosted and is almost too cold to touch.
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Remove your black pepper rimmed glass from the freezer. Strain the tomatini through a fine mesh sieve into the glass, then enjoy whilst ice cold.
Recipe Notes
You can find white balsamic vinegar online (I use the Belazu brand). I’ve tried it with other types of more readily available vinegar and unfortunately, nothing else will do!
My Tomatini is the perfect match for these Chickpea Arancini!
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