Tomato Margarita with Fennel Salt

[Photographs: Autumn Giles]

Ripe tomatoes are delicious with slightly herbal tequila and a fennel salt rim. The homemade fennel salt comes together very quickly and let's just say I had to put it away at the back of my cupboard because I found myself "sampling" it quite frequently when it was out on the counter as I was working on these drinks.

Note: For straining the tomato and alcohol puree use a very fine mesh strainer or a less fine one lined with a double layer of cheesecloth. Regardless, the resulting infusion will have a some very fine tomato particles in it that will settle a bit. Just shake it up before using to redistribute them.

About the Author: Autumn Giles is a writer in Queens, NY. You can see her work on Autumn Makes & Does, listen to her talk on the Alphabet Soup Podcast, and talk at her on twitter.

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Tomato Margarita with Fennel Salt

About This Recipe

Yield:makes 1 cocktail, makes enough tomato tequila for about 4 cocktails
Active time:20 minutes
Total time:1 hour
Special equipment:blender, fine mesh strainer, coffee grinder or spice grinder
This recipe appears in: 3 Cocktail Recipes Using Fresh Tomatoes


  • For the Tomato Tequila:
  • 16 ounces (about one large) beefsteak tomato, cut into large chunks
  • 1 cup tequila
  • For the Fennel Salt:
  • 2 teaspoons fennel seeds
  • 2 tablespoons kosher salt
  • For the Tomato Margarita:
  • 3 ounces tomato tequila
  • 2 teaspoons agave nectar
  • 2 teaspoons lime juice from 1 lime
  • Lime wedges, for garnish
  • Fennel salt, for rim


  1. 1

    For the Tomato Tequila: Combine the tomato and tequila in a blender. Pulse a few times on medium to break up the tomato then /blend for about 5 more seconds to form a pulpy puree. Strain the puree through a very fine mesh strainer or a less fine one lined with a double layer of cheesecloth. Stir it gently a few times as it strains, but do not press. Strain until it stops dripping on its own, about 15 minutes. Store in the fridge if not using immediately.

  2. 2

    For the Fennel Salt: Toast the fennel seeds in a medium skillet over medium heat until fragrant, about 2 minutes. Place toasted fennel seeds in a spice grinder or a clean coffee grinder and pulse until the seeds are about the same texture as the kosher salt, about 10 pulses. Combine the ground fennel with the kosher salt. Store in a small jar until ready to use.

  3. 3

    For the Tomato Margarita: Moisten the rim of a cocktail glass with lime juice, rim with fennel salt, and set aside. Add ice to prepared glass. Pour tomato tequila, agave, and lime juice into a cocktail shaker and fill with ice. Shake until well chilled, about 20 seconds. Strain into prepared glass and serve immediately.


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