The Tom and Ginger Cocktail

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. - lastnightsdinner —lastnightsdinner

Test Kitchen Notes

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 & Merrill —The Editors