A refined twist on the classic martini — this Tomato Martini is made with clarified tomato water and finished with a whisper of basil olive oil. Light, savoury, and perfect for late summer sipping.

Yield: 1 Martini

Mis en Place

Martini

2 oz Vodka or Gin

1 oz Clarified Tomato Water (see below)

½ oz Dry Vermouth

Pinch of Sea Salt

Clarified Tomato Water

3–4 Ripe Tomatoes,

heirloom or vine-ripened work beautifully

Pinch of salt

For Garnish

Basil Olive Oil

Cherry Tomato

Basil Leaves

Method

Step 1

Make Clarified Tomato Water

Ideally one day in advance, roughly chop tomatoes and sprinkle with salt.

Place in a blender and purée until smooth

. Strain the purée through a fine mesh sieve lined with cheesecloth (or a coffee filter) overnight in the fridge. Collect the clear liquid — it will be pale yellow/orange, almost translucent, which is what gives the martini that refined colour vs being cloudy.

Step 2

Martini

Fill a mixing glass with ice.

Add vodka, clarified tomato water, vermouth, and a tiny pinch of salt.

Stir until well chilled, then strain into a chilled coupe or martini glass.

Using a dropper or spoon, carefully float a few drops of basil olive oil on top for aroma and garnish.

Garnish with cherry tomato with basil leaf on a tiny clothes pin.