Not unlike a ripe, in-season tomato, the tomato vodka in this drink doesn't need a lot to dress it up. Since it's one of only three ingredients, use a good dry vermouth (such as Dolin) for this drink.
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. 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.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
- Yield:makes 1 cocktail, makes enough tomato vodka for about 4 cocktails
- Active time: 15 minutes
- Total time:1 hour
- For the Tomato Vodka:
- 16 ounces (about one large) beefsteak tomato, cut into large chunks
- 1 cup vodka
- For the Tomato Martini:
- 3 ounces Tomato Vodka
- 1/2 teaspoon good dry vermouth, such as Dolin
- 1/4 teaspoon white wine vinegar
For the Tomato Vodka: Combine the tomato and vodka 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.
For the Tomato Martini: Pour the tomato vodka, vermouth, and white wine vinegar into a cocktail shaker and fill it with ice. Shake until well chilled, about 20 seconds. Strain into chilled coupe glass and serve immediately.