remaking a cocktail from sip and guzzle nyc
Tomato Tree
Gin, Shochu, Elderflower, Mastiha, Tomato Water, Clarified Lemon, Dill
Who doesn’t love a savory sweet tomato cocktail? The Tomato Tree from the folks over at Sip and Guzzle is one of my favorites on the menu. Light and refreshing, the savory tomato water is complemented by the dill infused gin and shochu, while elderflower and mastiha add some floral notes. Finally just a bit of clarified lemon juice for a bit of acidity.
Recipe courtesy of Cocktails Distilled
15 ml dill spirit
15 ml elderflower liquor
15 ml mastiha
60 ml tomato water
2.5 ml clarified lemon
Add ingredients into a tin, and use a milk whisk to aerate the cocktail. Add a large ice cube and shake until cold. In a salt lined glass, add the cocktail, add the same cube you shook with into the glass. Garnish with a tomato and basil leaf
Dill Spirit
60 g Gin
120 g Shochu
5 g dill
Add ingredients into a vacuum bag, seal, then cook en sousvide for 2 hours at 52 C. After 2 hours, chill, then strain
Tomato Water
500 ml tomato juice
2 g pectinex
4 g kieselsol
2 g chitosan
Add tomato juice, pectinex, and 2 g kieselsol and let sit for 15 minutes. Add chitosan, wait 15 minutes, then add remaining kieselsol and wait at least another 15 minutes. Spin with a centrifuge for 15 minutes, then strain and reserve. Alternatively, strain tomato juice and let sit until the particles naturally separate, then strain off the top.
Clarified Lemon
100 ml lemon juice
33 ml water
.26 g agar
add water and agar into a pot and allow it to reach a boil, the cut the heat and add lemon juice. Stir, then pour off into a vessel and stick in the fridge for 20 minutes. Gently break up the curds, and strain through a coffee filter.