The Tom and Ginger

By • August 30, 2009 • 10 Comments

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Author Notes: I made a pico de gallo-esque relish for a dinner with friends recently, and was left with a quantity of intensely flavorful juice from the heirloom tomatoes and aromatics I used that I just couldn't justify tossing down the drain. So in thinking of ways to repurpose that flavorful elixir, I came up with this drink - it's a little bit like a bloody mary, but all grown up and dressed for dinner, or at least cocktail hour. - lastnightsdinnerlastnightsdinner

Food52 Review: This drink was very controversial among the summer house group. Some took one whiff and refused to taste it. Others cautiously sipped and frowned. But three of us -- my brother-in-law, Scott; our photographer, Sarah; and me -- found it thrilling, like a clear, boozy gazpacho in a glass. It's concentrated and assertive, and with each taste you get lashings of vodka, lime, cilantro, tomato and ginger. I'd love to serve it in tiny, chilled glasses with spicy cheese straws, or with crudo. Scott recommended carnitas, and I'd happily go there, too. - Amanda & MerrillA&M

Serves 1

Spicy Heirloom Tomato Juice

  • 2 cups very ripe tomatoes, preferably heirloom, chopped
  • 1 teaspoon grated fresh garlic
  • 1 teaspoon slivered fresh chile pepper (I used serrano)
  • 2 tablespoons minced red onion
  • 2 tablespoons finely chopped fresh cilantro
  • 1 teaspoon kosher or sea salt
  • 1/4 teaspoon freshly squeezed lime juice
  1. Combine all ingredients in a bowl and toss to incorporate.
  2. Cover and let sit at room temperature for at least 2 hours.
  3. Pour the mixture through a fine mesh strainer, pressing gently.
  4. Discard solids or reserve for another use.

Tom and Ginger

  • 2 ounces vodka
  • 3/4 ounces Spicy Heirloom Tomato Juice
  • 1/4 ounce bianco vermouth
  • 1/4 ounce freshly squeezed lime juice
  • 1 teaspoon Canton ginger liqueur
  • 2 dashes lemon bitters
  • (optional) cherry, grape or pear tomato half, for garnish
  1. Pour all ingredients over ice, shake, and strain into a chilled cocktail glass. Serve with garnish if desired.
Jump to Comments (10)

Tags: cocktails, savory, spicy, Summer

Comments (10) Questions (0)

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about 1 year ago nada

I wanted to serve this at a party so followed Amy's suggestion of using a juicer and straining, rather than muddling individually, and it worked really well. Thanks for the lovely recipe!

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about 1 year ago lastnightsdinner

What a great trick - thanks for sharing and for your kind words! Cheers!

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about 1 year ago Amy

I make a juice similar to yours, but I add cucumber and red bell pepper, then run all the ingredients through my VitaMix. Then put everything through a sieve. Love the addition of ginger liquer. Will be trying this!

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about 1 year ago Mary Devitt

Add a little clam juice?

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over 3 years ago lastnightsdinner

Argh! Formatting issue. Let's try this again.

For 60 ounces you'll need: 24 oz. vodka / 9 oz. spicy tomato water / 3 oz. vermouth / 3 oz. lime juice / 2 oz. Canton / 24 dashes lemon bitters / 20 oz. water. For 90 ounces you'll need: 36 oz. vodka / 14 oz. spicy tomato water / 4 oz. vermouth / 4 oz. lime juice / 3 oz. Canton / 36 dashes lemon / 30 oz. water. And see my previous comment about why the water should be added to the mix. Cheers!

Stringio

over 3 years ago pattyrat

Does this convert well to large quantities? Could you make them by the pitcher?

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over 3 years ago lastnightsdinner

Actually, you can and I have! I'm at work right now but I'll see if I can dig up my notes from my large batch recipe, and I'll post them here.

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over 3 years ago lastnightsdinner

Found 'em! Just a note that the amounts below contain added water, which is typically added to large-batch cocktails to mimic the dilution you'd get from shaking individual servings over ice. You can mix these without the water and then shake over ice to order, but if you don't add some sort of water either straight or by shaking, the drink will be way too potent, and not as pleasant to drink.

For 60 ounces you'll need:

24 oz. vodka
9 oz. spicy tomato water
3 oz. vermouth
3 oz. lime juice
2 oz. Canton
24 dashes lemon bitters
20 oz. water

And for 90 ounces:

36 oz. vodka
14 oz. spicy tomato water
4 oz. vermouth
4 oz. lime
3 oz. Canton
36 dashes lemon
30 oz. water

Cheers!

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over 3 years ago gingerroot

I've somehow missed this until now and it sounds like my kind of cocktail! Looking forward to heirlooms at the Farmer's market and then I will definitely be making myself one.

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over 3 years ago lastnightsdinner

Thanks! It's definitely unconventional, but I served it to a lot of folks last summer and they all seemed to enjoy it! Definitely wait for great field tomatoes to come into season - it makes all the difference :)