itNext in our Cocktail Projects series, we take a look at how to make tomato water and how to use it in cocktails.
As the name suggests, tomato water is the liquid extract of tomatoes. The method of making it is very simple. Chopped tomatoes are left to slowly drip overnight over a cheesecloth-lined colander resting over a bowl. The result is a delicious liquid with a concentrated umami flavour.
For best results, use ripe fruit when they are in season. If they are not ripe enough, leave them on the kitchen bench for a couple of days until they ripen and soften.
Tomato water has many application in food and plays well as a modifier in cocktails. See below for suggestions on how to use it in cocktails.
The following is a basic method using just tomatoes and salt. You can add basil, thyme or any other herbs or flavourings if you wish. After all, there’s nothing like drinking your vegetables. With booze.
How to Make Tomato Water
- ripe tomatoes
- sea salt
- cheese cloth
- Chop the tomatoes or pulse them in a food processor.
- Add sea salt and mix gently.
- Line a colander with cheesecloth set over a large bowl.
- Pour the tomato mixture in, bring the ends of the cheesecloth up and tie them with some cooking twine. Don’t press on the mixture as you don’t want any solids escaping into the liquid.
- Cover in plastic wrap and store in the fridge overnight.
- The next day, what you have left in the bottom of the colander is tomato water.
- Discard the solids. Pour the tomato water into a bottle with a metal clasp.
- Store in the fridge and use within 3-4 days.
What to Do with Tomato Water
- Tomato water makes a light and refreshing version of a Bloody Mary or Red Snapper.
- Add a little vodka to make a granita and serve with freshly-shucked oysters as an accompaniment to a Bloody Mary.
- Make a Tomato Water Vodka Martini by mixing it with vodka in a 2:1 ratio with 2 dashes of Tabasco sauce and cracked pepper.
- Make a savoury gin cocktail by using gin, vermouth, black pepper and basil served in an old fashioned glass on ice.
- Use it with a savoury gin in a 1:1 ratio with a splash of citrus and rosemary garnish.
- Add it to tequila, lime juice and a chilli salt rim.
- Use it in umami cocktails made with white spirits.
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