One of our favorite spots in Charleston is The Den Bar, tucked inside Frannie and the Fox. Their martini list is as fun as it is inventive. We seem to be regulars when we’re in town. I’m usually a dirty Hendrick’s martini girl through and through, but their cocktail list is tempting enough to make me stray from my go-to.
There’s one cocktail in particular, aptly named Tomato, that is my favorite. It features St. George Terroir gin, pepperoncini shrub, tomato, lemon, and cracked pepper. And before you say, 'Sydney, that sounds like a Bloody Mary',” let me stop you right there. This is not a Bloody Mary. The tomato is incredibly subtle, and the drink is a delicate pink. I’m not even a Bloody Mary fan, but I love this cocktail. It's lighter and fresher than a Bloody Mary.
I’ve wanted to recreate it at home for ages, but we’re not raw tomato people. We only have tomatoes on hand when a recipe calls for them. Luckily, we had cherry tomatoes in the fridge this weekend, and my husband decided to play bartender. To our surprise, he nailed it on the first try. Honestly? His version might even be better than the one we fell in love with in Charleston.
So, if you’re craving something salty, savory, and a little unexpected, this one’s for you. I’m not always a fan of sweet cocktails. I have to be in a particular mood for something like a margarita. But salty? Always. There just aren’t many salty cocktails out there, so this is a refreshing twist if you love a dirty martini and want to switch it up.
The flavor profile is more of an 'essence' of tomato rather than tomato juice. It’s bright and clean.
I’m not going to give you exact measurements, so just measure with your heart. Think of the ratios like a typical martini. 2.5 parts liquor and then 1/2 parts of the pepperoncini (think of that like the olive brine). No vermouth, but instead your other 1/2 is the basil and cherry mixture.
Ingredients:
Gin (or vodka, if you prefer), I like Hendrick’s
3 cherry tomatoes
A few basil leaves
A splash of pepperoncini brine (the 365 by Whole Foods brand is my fave)
Cracked black pepper
Directions:
1. In a cocktail shaker, add the cherry tomatoes and basil. Muddle gently to release the fragrance and flavor.
2. Fill the shaker with ice.
3. Add your spirit of choice and a splash of pepperoncini brine.
4. Shake vigorously.
5. Strain into a martini glass.
6. Top with freshly cracked black pepper and garnish with a cherry tomato.
Really, if you remove the liquor from this and add some olive oil, you'd have a darn good salad dressing, ha! Also, if you are feeling lazy or run out of olives, a pepperoncini martini is fantastic. You just swap out olive brine in a traditional martini for pepperoncini brine. It adds a nice kick!
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