Last week, our resident mixologist Robert Crosson made an appearance on the Martha Stewart Radio Show. He shared four summer cocktail recipes: the “chef special” (grapefruit juice & tequila), a peach tarragon mojito, lovage lemonade, and an heirloom tomato martini with drops of basil oil (pictured above). As requested, here’s Robert’s step-by-step recipe for the martini.
HEIRLOOM TOMATO MARTINI w/ Droplets of Basil Oil
- 2oz. lemon vodka
- 4oz. heirloom tomato water (see below)
- spl. lemon juice
- spl. simple syrup
Combine all ingredients. Add ice & shake vigorously. Strain into a chilled martini glass. Add a few drops of basil oil. Garnish with a skewer of baby heirloom tomatoes.
Optional: Rim the glass with Maldon Sea Salt & black pepper (pictured above).
HEIRLOOM TOMATO WATER RECIPE
- 4 or 5 large over-ripe heirloom tomatoes
- 1 lemon (juice and peel)
- 1 orange (juice and peel)
- 1 jalapeno (deseeded and chopped)
- 5 basil leaves
- pinch of salt
- 1 cup of vodka
Place all ingredients into a large bowl (except for the peels). Puree with submersible blender. Beat the peels with the back of a spoon (to release the oils) & add to the puree. Let set 12 to 24 hrs, then strain through paper towel, cheesecloth or coffee filter.
This process will take a while, so it’s best to refrigerate overnight. DON’T RUSH THIS PROCESS. The result will be a very clear & beautifully fragrant liquid.
BASIL OIL RECIPE
- large bunch of basil leaves
- large bunch of parsley leaves
- 1 cup canola or veggie oil
- 1/2 cup olive oil
- pinch of salt
Wash and pick basil & parsley leaves. Blanch & shock. Squeeze out excess water. Chop finely and separate. Pour canola oil into blender. Turn on blender and add the basil parsley mixture a little at a time. Add a big pinch of salt. Puree until it has the consistency of a loose pesto. Pour into container, then stir in olive oil. Place in refrigerator for 24 to 48 hrs. Then strain (same process as tomato water above). Result will be a beautifully clear dark green oil.
cocktail & recipe by robert crosson
edited by essence shirley
photo by jon selvey