Author Notes
This French aperitif is called a "tomate," or "tomato" because of its bright red-pink hue. —Lauren Shockey
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Ingredients
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1 ounce
grenadine
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1 ounce
Pastis or other anise-flavored liqueur
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4 ounces
cold water
Directions
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In a tall glass, combine the grenadine and Pastis. Top off with water.
Lauren Shockey is a New York City-based food writer and author of the cookbook Hangover Helper as well as the culinary memoir Four Kitchens. Previously the restaurant critic at the Village Voice, she has written for such publications as The New York Times, Travel + Leisure and the Wall Street Journal.
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