Tomato Martini
Votes: 1
Time: 3 hours 10 minutes
Complexity: easily
Servings: 1
Complexity: easily
Servings: 1
If you think this tomato cocktail is in the same league as a Bloody Mary, you're mistaken. A tomato martini is a lighter drink with a complex flavor, thanks to the combination of gin, vermouth, tomato, and a few drops of Pernod aniseed. The key ingredient is tomato water. It's not commercially available like tomato juice, so you'll have to extract it yourself from tomatoes. So plan ahead.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cocktail
- 45 ml of gin
- 1 teaspoon dry white vermouth
- 90 ml tomato water, see recipe below
- 2 tbsp. tomato-based vegetable juice
- Juice of half a lemon + a twist of zest for serving
- Ice cubes
- A few drops of Pernod (a French aperitif containing anise with 40% ABV)
- Hot sauce
- For servingolives, cherry tomatoes and cocktail onions on a skewer or toothpick
Tomato water
- 1 can (800 g) canned tomatoes
- 0.5 tsp coarse salt
- A pinch of sugar
We recommend
Recipes with similar ingredients: gin, vermouth, Anise liqueur
Cooking the dish according to the recipe:
- Fill a cocktail shaker or small pitcher with ice cubes. Add gin, vermouth, tomato water (see preparation below), vegetable juice, and lemon juice. Add a couple of drops of Pernod if desired—it will add a pleasant background flavor, but more than 1–2 drops will be too strong. Season with salt and pepper, and drizzle with hot sauce.
- Shake vigorously until completely chilled, about 30 seconds. The drink is usually ready by the time the shaker fogs up. Strain into a chilled glass. Garnish and enjoy.
Tomato water:
Puree the tomatoes and their juice with salt and a pinch of sugar. Place a coffee filter in a fine-mesh sieve over a bowl. Place the tomatoes in the sieve and let them drain for about 3 hours. Refrigerate the resulting liquid until ready to use.
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