In season: Tomatoes
If you’re lucky enough to still be getting tomatoes after this crazy summer, then this cocktail from Kara Newman’s excellent Spice & Ice is for you. I made it for the first time a few weeks ago, while dealing with a deluge of Sungold cherry tomatoes from my garden.
It’s brighter than a Bloody Mary, thanks to the fresh tomatoes. But fresh tomatoes also mean seeds and skins. If you’re not one for textured cocktails, pour the drink through a fine mesh strainer after shaking. The cachaça Newman calls for is delicious, but Samogon’s also tasty, and I plan to use my last few tomatoes to give tequila a try.
The Produce Stand: Muddle 3 or 4 cherry tomatoes and 2 wedges of lime in a shaker. Add 2 to 4 fresh basil leaves, 2-1/2 ounces tomato juice and 2 ounces cachaça. Season to taste with Worcestershire sauce, hot sauce (I used a couple dashes of Sriracha) and salt. Add ice. Shake well, strain and serve in a tall glass garnished with basil or cherry tomatoes speared on toothpicks.
Still have a pile of cherry tomatoes? Then roast them—Mary Bloch says they’re better than candy.