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Author Notes: It is certainly better to think of this drink as the reward for canning those backyard tomatoes - and pilfering the tomato water as you go has a certain scale of economy to it. But you needn't go overboard - tomato water is simple to make. Now this is a perfect salad....... —Canned
Serves 2 - 4, depending...
- 3 large tomatoes, chopped
- 1 cup vodka
- 1 radish, sliced
- 1/2 jalapeno pepper
- 1 celery stalk, trimmed into three inch pieces
- 1 small cucumber, peeled and sliced into thin spears
- 2 tablespoons pickled peas, or pickled asparagus spear or pickled string beans
- splashes pickle brine
- 1 teaspoon chili honey, Mike's is a good brand
- 2 sprigs basil, for garnish
- Put the jalapeno pepper in a large cocktail shaker and fill it with ice. Chop the tomatoes and place in a colander over a measuring cup until you have about 1/2 cup of tomato juice aka water. Salt the water to taste. Use the chopped tomatoes for bruschetta or some other fabulous appetizer.
- Pour vodka, tomato water, chili honey and splash of pickle brine over the ice in the cocktail shaker. Go ahead and add a little more vodka if you have room. Cover and shake for 30 seconds.
- In each of two martini glasses, place 1 tbsp. of pickled peas or other pickled delight. Add 3 cherry tomatoes, a celery stick, a cucumber spear, a couple of radish slices per glass. Pour the vodka/tomato water over the "salad." Garnish with basil and borage flowers, if available. Refill as necessary.
- This recipe was entered in the contest for Your Best Fresh Tomato Showstopper