Put a tomato in your martini

By Rebekah Peppler The New York Times The tomato s limited yet lush seasonal run never lacks in possibility But once you ve had a respectable number of ripe peak season tomatoes layered on toast with noodles or in salads grab the cocktail shaker and head to the bar When tomatoes really shine that s when you want to add them to a cocktail mentioned Shannon Ponche a bartender at I Sodi in New York City If you want to eat it then that s when it should go into your drink A fine way to start incorporating the tomato s vegetal flavor into your next drink is by making sweet-savory lightly acidic tomato water Set a cheesecloth-lined strainer over a bowl add blended tomatoes and salt and use the liquid that falls through in your next cocktail The process takes little effort but like a good cold brew or iced tea it requires a slow unhurried drip for the best results For the impatient you should have enough for at least one cocktail after to minutes Then add it to a martini By making a batch of tomato water with green heirlooms the green tomato martini takes on a pale green hue Combined with gin dry and blanc vermouth the drink pairs the distinct booziness of a traditional martini with a romp through the garden Prefer your martinis on the dirtier side Add a bit more tomato water Think of it almost as you would an olive brine Ponche revealed Particular people like a really dirty martini and various people like just a splash she added Play around and see how much you like for yourself Related Articles Recipes tasty meat dishes to grill at your Labor Day weekend cookout Five Weeknight Dishes These Are Particular Seriously Summery Chicken Breasts Quick Fix Sunny Chicken Pasta Salad Recipe Grilled Chicken Caprese is a delightful summery dish Here s why Palisade peaches are so delicious Plus a couple of recipes If you re looking for a nonalcoholic option that feels especially summery combine your tomato water with fresh lemon juice and a touch of simple syrup for a take on lemonade Or add a limited ounces to a nonalcoholic beer cider or ginger beer For more instant gratification grab a muddler or the back of a wooden spoon or the end of a rolling pin Smash a handful of yellow cherry tomatoes with sugar and salt then add tequila vermouth and lime juice and top with sparkling wine to get a bright bubbly yellow cherry tomato spritz Or to make a rose-hued sherry-tomato cobbler crush slices of red heirloom tomato with citrus and a simple tomato simple syrup add amontillado sherry and strain over crushed ice The tomato simple syrup adds candied complexity that plays off the nuttiness of the sherry Leftovers can be used in majority other cocktails that call for simple syrup Tomatoes play especially well with other summer fruits Ponche disclosed Add a meager strawberries or watermelon cubes to the shaker spear cherry tomatoes onto a skewer or add a sprig of mint basil or dill Good tomatoes are abundant yet fleeting Before the inevitable return to any-season bloody marys grab a sparse ripe heavy handfuls and get shaking Recipe Green Tomato Martini Green Tomato Martinis which feature tomato water from heirloom tomatoes A little time and a minimal bar essentials can turn the summer's best produce into a drink you won't soon forget Food styled by Barrett Washburne David Malosh The New York Times This pale green gin-forward martini variation gets both its color and lightly earthy vegetal flavor from tomato water made exclusively with green tomatoes If you re looking to tint your drink another color feel free to swap in yellow or red tomatoes when making the tomato water which takes very little effort but does take time Save leftover tomato water in the refrigerator for to days and use in other rounds of martinis combine with a light beer and a little hot sauce over ice or use in place of water in lemonade By Rebekah Peppler Yield drink Ingredients Ice ounces London dry gin ounce green tomato water see tip ounce blanc vermouth ounce dry vermouth Pickled green tomato or lemon twist to finish if desired Preparation Freeze a martini or Nick and Nora glass for at least minutes and up to an hour You can also opt to fill the glass with ice and water stir for seconds pour out the ice and water and pour the finished drink into the now-chilled glass In a cocktail shaker or mixing glass filled with ice combine the gin green tomato water blanc vermouth and dry vermouth Stir until very cold about seconds then strain into the chilled cocktail glass If serving with a pickled green tomato thread a skewer through it add to the glass and serve Tip To make the green tomato water combine pound coarsely chopped very ripe heirloom green tomatoes and teaspoon fine salt in a medium bowl Set aside for to minutes then transfer the tomatoes and any published juices to a blender or food processor and pulse until a pur e forms In a fine-mesh strainer lined with cheesecloth strain mixture into a bowl overnight in the refrigerator Do not stir or press on the solids The next day discard the solids Tomato water will keep in the refrigerator for to days Recipe Sherry-Tomato Cobbler Sherry-Tomato Cobblers in which the tomato water combines with fresh lemon juice and a touch of simple syrup to add a vegetal note to the citrusy drink A little time and a limited bar essentials can turn the summer's best produce into a drink you won't soon forget Food styled by Barrett Washburne David Malosh The New York Times Muddled fresh tomatoes and sweet-savory tomato simple syrup create layers of flavor in this summery take on a classic sherry cobbler and a dry nutty amontillado sherry adds even more complexity To make the crushed ice at home purely add standard ice cubes to a bag wrap in a towel and crush with a rolling pin By Rebekah Peppler Yield drink Ingredients -inch-thick slices of ripe heirloom tomato medium lemon ounce tomato simple syrup see tip ounces dry amontillado sherry Ice plus more crushed ice for serving Cherry tomatoes for garnish if desired Preparation In a cocktail shaker muddle together the tomato slices lemon and tomato simple syrup Add the sherry and ice cubes Cover and shake vigorously Strain through a fine-mesh sieve into a chilled highball or Collins glass and top with enough crushed ice so that it mounds above the rim Garnish with the cherry tomatoes and serve with a straw Tip To make tomato simple syrup roughly chop large heirloom tomato and add to a saucepan along with cup sugar and teaspoon flaky salt Muddle until the tomatoes are fully smashed and the sugar and salt start to dissolve Add cup water stir to combine then bring to a simmer over medium-high heat Lower the heat and continue to just barely simmer for minutes stirring occasionally Cool fully then strain through a fine-mesh sieve pressing on the solids to release all the liquid Discard the solids Refrigerate syrup in a tightly covered container for up to week This article originally appeared in The New York Times Subscribe to our weekly 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