Damien mixes: Tomato Tomato

© Damien Guichard

Damien Guichard mixes another Community Cocktail. The star of this month’s drink is tomato!

When it comes to using tomatoes in cocktails, one drink immediately comes to mind—the iconic Bloody Mary. Renowned for its potassium-packed punch, tomato juice almost tricks you into thinking that alcohol can be enjoyed in a healthy way. But let's be honest, Bloody Marys don't exactly taste like a fresh, ripe tomato. That's because tomato juice is not made from fresh tomatoes; instead, it's sweetened and diluted tomato concentrate. Those cooked tomatoes impart a distinct flavor that differs from the vibrant taste of fresh ones. The addition of fresh tomatoes brings a fresh, umami flavour to cocktails. 

Dazzled by Tomato Martini!

So, put the Bloody Mary aside and prepare to be dazzled by the Tomato Martini!

Today, we'll be shaking things up with a twist on the classic Martini, using clear tomato water. Now, I'm not claiming to reinvent the wheel here, but I thought this could be a fun and refreshing idea for a perennial favourite.

If you've never made tomato water before, fear not! It's a breeze. Just follow these simple steps:

That's how it is done:

1. Start by rinsing your tomatoes and gently removing them from the vine.

2. Chop them up, throw them into a food processor, and give them a whirl until they transform into a silky puree.

© Damien Guichard

3. Filter your puree through a cheesecloth, squeezing out every drop of tomato water. We want nothing but liquid gold here!

4. Strain the remaining liquid once more through a coffee filter, leaving any impurities behind.

© Damien Guichard

Now that you have your tomato water ready, it’s Martini Time, baby!

Tomatoes have a secret weapon—a high glutamate content, also found in MSG. This means our tomato water is bursting with umami goodness, making it an excellent ingredient to incorporate into a martini.

Presenting: The Tomato Martini