tomato beef, a cocktail from Viridian in Oakland
Tomato Beef
Tequila blanco, basil eau de vie, pink peppercorn, tomato water, not lime, shio koji
Funnily enough this cocktail doesn’t actually contain beef in it, but it’s such a great, sippable cocktail from Viridian in Oakland. The coolest thing about this is the addition of not lime, a concoctions of acids that mimic the acidity of limes without that citrus flavor, which would otherwise overtake the tomato flavor. Savory, delicate and delicious.
Recipe adapted from Starchefs
1.25 oz tequila blanco
.5 oz basil eau de vie
1 oz. Tomato water
.5 oz not lime
.5 oz pink peppercorn syrup
Dash buzz button tincture
Drop shio koji
Add all ingredients into a mixing glass with ice and stir until cold. Pour contents into rocks glass with a large ice cube, garnish with a bay left.
Tomato water
Score the bottom of a few tomatoes, add them to boiling water for 15 seconds, then chill. Add 2% by weight in pectinex, blend until warm, and let sit for 30-45 minutes. Filter through a coffee filter.
Not lime
500 ml water
18 grams citric acid
12 grams malic acid
2 grams ascorbic acid
400 milligrams tartaric acid
100 grams phosphoric acid solution (1.25% phosphoric acid:100 grams water)
2 grams salt
20 grams sugar
Add all ingredients together and stir until all ingredients are incorporated. Reserve.
Pink peppercorn syrup
10g pink pepper corns to ml simple syrup at 131 F for 1 hour. Reserve
Buzz button tincture
2 buzz button
100 ml neutral grain spirit
Combine, and sousvide at 52 C for 2 hours