Pickle & Preserve

Tomato Chili Gimlet with Pickled Peas and Assorted Salad Material

by:
August 22, 2016
Photo by Canned
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...
Ingredients
  • 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
  • Splash pickle brine
  • 1 teaspoon chili honey, Mike's is a good brand
  • 2 sprigs basil, for garnish
In This Recipe
Directions
  1. 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.
  2. 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.
  3. 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.

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