What to Make: A Bloody Mary with a Twist

The Michael and Vito

This recipe reminds me of the importance of experimentation. Chef Jack Harris of Perla Cafe, New York happened upon a container full of fresh tomato water and used his creativity and extensive training in Italian cooking to make this beauty. Tomato water is the translucent water within each tomato fruit, with fresh, light and vibrant tomato flavour. It was invented by people who have all the time in the world. Tomato water takes time and patience to extract. The pur?ed ingredients within a tomato need to drip-drain through a muslin cloth, so for Chef Jack to see some fresh tomato water taking up space on a shelf is like Indiana Jones tripping over the Lost Ark on his way to the fedora store.

Serves 1

30ml Fords Gin
30ml Bianco Vermouth, preferably Carpano Bianco
15ml Chef Jack's Tomato Water (see recipe below)

cherry tomato and fresh basil leaf


Combine all of the ingredients, except the garnish, in a mixing glass filled with ice. Stir until chilled and strain into a Nick and Nora glass. Skewer the cherry tomato and basil leaf on a cocktail stick and garnish.

Chef Jack's Tomato Water

Makes 175ml, enough for 10 drinks

3 roma tomatoes
? shallot
1 garlic clove
3 or 4 fresh basil leaves
1 tbsp salt
60ml champagne vinegar

Quarter the Roma tomatoes and place in a food processor. Add all of the remaining ingredients to the food processor and pulse until coarsely chopped. Pass through a fine-mesh sieve lined with muslin or a coffee filter. Taste and adjust the seasoning. Store in a sealed container and refrigerate for up to 1 week.

Extracted from The Bloody Mary: The Lore and Legend of a Cocktail Classic with Recipes for Brunch and Beyond by Brian Bartels (Jacqui Small, approx €17). Photography - Eric Medsker. Available?here



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