Behind Closed Doors

Erik Lorincz, American Antique Bar | Bratislava, Slovakia

This story is published in partnership with P(our), a symposium devoted to exploring new ideas and exchanging inspiration about the drinks industry, and beyond. The annual event promotes discussions and presentations that address issues critical to the trade; this year’s theme is “perfection.” The event is taking place in Paris on June 3rd—for more information, and for tickets, click here.

With this drink, Erik Lorincz was aiming to make a cocktail that looks like a Martini but tastes like a Bloody Mary—a goal that resulted in numerous technical challenges. In a long process during which “the drink really, really played in my mind for a long time,” Lorincz set about redistilling vodka with a homemade blend of tomato water. Only constant tweaking achieved the result he was looking for, teaching him that “if you’re not satisfied, that’s a good thing, because then you can perfect that recipe. Just keep going.”


Serving: 1

  • heavy 1 2/3 ounces vodka, preferably Grey Goose vodka, redistilled with El Diablo via rotovap
  • heavy 3/4 ounce tomato water
  • heavy 2 teaspoons simple syrup

Garnish: sundried tomato, caviar on side

  1. Combine all ingredients in a mixing glass over ice and stir until chilled.
  2. Strain into a Martini glass.
  3. Garnish with sundried tomato and caviar on the side.
Editor's Note

Tomato Water:
Use Spinzall, which is a centrifuge that clarifies tomato juice into tomato water.
Or blend tomatoes with hand blender, place into muslin cloth, hang over a bowl and let the water collect over night.

Tagged: Grey Goose, Martini