What appears in the glass as a simple martini offers complex, savory flavor thanks to clarified tomato water and a duo of (also clear) liqueurs that add hints of rosemary and lemon. While he uses three drops each of saline solution and black pepper tincture in his version, just a dash of salt and pepper also will do the trick.
- 2 ounces London dry gin, preferably Beefeater
- 3/4 ounce Nardini Acqua di Cedro Liqueur
- 1/2 ounce dry vermouth, preferably Dolin
- 3/4 ounce clarified tomato water (see Editor's Note)
- 1 barspoon Massenez Garden Party Rosemary liqueur
- 1 pinch salt
- 1 pinch black pepper
Garnish: lemon peel
- Combine all ingredients in a bottle.
- Cap and chill the bottle to 22°F. (Alternatively, store in a freezer for about five hours; remove before ice crystals form.)
- To serve, pour about 4 ounces into a Nick and Nora glass.
- Twist lemon peel to express lemon oil over the surface of the drink, then discard the peel.
Clarified Tomato Water:
Bring a large pot of water to a boil. Use a knife to cut a small X on the bottom of each tomato. Immerse tomatoes in boiling water for 1-2 minutes, until the skin splits open. Remove from water and place in a bowl of ice. Remove the skins, then seed and chop the tomatoes. Blend the tomatoes using a Vitamix or blender. Salt the tomatoes and place in cheesecloth. Hang over a bowl or cup placed in the refrigerator and let the tomato water collect overnight. (To create clarified tomato water, blanch the tomatoes, then use a Spinzall/centrifuge.)