Author Notes: This recipe is adapted from Gary Abts, the opening bar manager of Essex. To make sure that no tomato seeds wind up in the finished drink, we double-strain it through both a cocktail strainer and a fine-mesh tea strainer. —MollyandBrandon
For the glass
For the drink
cherry tomatoes, or 1 thick slice from a beefsteak tomato
ounces gin (preferably a light, floral gin, like Hendrick's or Aviation) or vodka
ounce freshly squeezed lemon juice
ounce dill pickle brine
1 to 2
dashes Tapatio, or a similar hot sauce
pinch kosher salt
- First, prepare a coupe glass. Put three or four generous pinches of kosher salt on a saucer or small plate, and add a little black pepper -- about six twists of a pepper mill. Run the lemon along the rim of the glass to wet it, then roll the glass in the salt-and-pepper mixture.
- Put the tomatoes in the bottom of a cocktail shaker, and muddle briefly to split them and release their juices. Measure the rest of the ingredients into the shaker, add ice, and shake for 10 to 12 seconds. Double-strain into the prepared glass.
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