Workshop Wednesday: A fresh tomato cocktail with brûléed lemon
A little tart, a little sweet, a little smoky, this combination of brûléed lemon, tomato, and mezcal is a refreshing and surprising summer cocktail with the prettiest peach hue.
This recipe calls for red cherry tomatoes, both because of their color and their sweetness. Any smallish, sweet tomato will work here though yellow tomatoes will make a more subtly-tinted drink.
Bonus points of course if your tomatoes are homegrown. Fear that your tomato growing season is drawing to a close? You can learn all about growing tomatoes in the late summer and autumn with Edible Earth Resource's "Autumn Maters" workshop this Saturday at Houston Makerspace and keep those homegrown 'maters, and this delightful cocktail, coming.
The Tomato Fresca
5 cherry tomatoes
1.5 ounces mezcal
0.75 ounces fresh lemon juice
0.5 ounces simple syrup
a slice of lemon to brûlée for garnish
1. Muddle your tomatoes.
You can do this with a muddler in your cocktail strainer or be resourceful like us and use any good smashing tool to get the job done. We used a dough blender and smashed the tomatoes up on a cutting board before tossing them and their juices into the shaker.
2. Brûlée your lemon slice on both sides with a kitchen torch or any small butane torch.
Be sure you are working on heat safe surface - we used a cookie sheet set on a hot pad. Move your torch over the lemon until the desired level of burnt deliciousness is achieved.
3. Place all ingredients but lemon slice in cocktail shaker with a handful of ice. Shake vigorously.
4. Strain into cocktail glass of choice.
Because tomatoes are kind of pulpy, you will probably want to pour your cocktail through an mesh strainer.
5. Float your lemon slice on top and enjoy!
Recipe adapted from Pamela Wiznitzer of Dead Rabbit, NYC.