Tomato Vodka Cocktail Ideas
September 23, 2011 1:54 PM Subscribe
In one week, I will have a bottle of home-infused tomato vodka. What should I do with it?
I made it out of a desire to use good tomatoes while they were still in season without any grand plans for cocktails. I figure it would be good straight and in a really tomatoey Bloody Mary, no doubt. Other thoughts include a vodka martini (the sin of martini without gin! Hopefully alleviated by the tomato), or a sort of savory mojito with lemon juice and basil.
Any one have any other brilliant ideas?
I made it out of a desire to use good tomatoes while they were still in season without any grand plans for cocktails. I figure it would be good straight and in a really tomatoey Bloody Mary, no doubt. Other thoughts include a vodka martini (the sin of martini without gin! Hopefully alleviated by the tomato), or a sort of savory mojito with lemon juice and basil.
Any one have any other brilliant ideas?
Best answer: My cousin makes what she calls a "tomato martini," consisting of:
The fresh squeezed juice of a ripe tomato, strained
Vodka
Salt
Fresh black pepper
Served ice cold in a martini glass, with a single cocktail onion. It's ridiculous how good it is, and I bet it'd be even better with your tomato vodka.
posted by saladin at 2:15 PM on September 23, 2011 [11 favorites]
The fresh squeezed juice of a ripe tomato, strained
Vodka
Salt
Fresh black pepper
Served ice cold in a martini glass, with a single cocktail onion. It's ridiculous how good it is, and I bet it'd be even better with your tomato vodka.
posted by saladin at 2:15 PM on September 23, 2011 [11 favorites]
Response by poster: I'll totally take a pic when it's decanted. It's infusing now. I made it with heirloom yellow-orangey tomatoes, so it'll probably turn out kind of golden.
posted by whitneyarner at 2:45 PM on September 23, 2011
posted by whitneyarner at 2:45 PM on September 23, 2011
Oyster shooter - 1/2 shot of vodka, dash of hot sauce, oyster.
posted by plinth at 2:51 PM on September 23, 2011 [11 favorites]
posted by plinth at 2:51 PM on September 23, 2011 [11 favorites]
Sounds like part of the best Bloody Mary ever.
posted by Countess Sandwich at 2:52 PM on September 23, 2011 [1 favorite]
posted by Countess Sandwich at 2:52 PM on September 23, 2011 [1 favorite]
I'd actually suggest staying away from bloody mary territory, you might as well just use regular vodka instead of tomato-infused if you're going to add a bunch of bloody mary mix to it and drown out the vodka's tomatoness.
Experiment with martini variations that include ingredients that typically pair well with tomatoes (think martini additions); beyond the olives and cocktail onions I'd try herbs (basil, possibly oregano, celery seeds), a bit of hot/tabasco sauce or an actual hot pepper, perhaps something umame (meaty) -- shrimp?
posted by axiom at 3:09 PM on September 23, 2011 [2 favorites]
Experiment with martini variations that include ingredients that typically pair well with tomatoes (think martini additions); beyond the olives and cocktail onions I'd try herbs (basil, possibly oregano, celery seeds), a bit of hot/tabasco sauce or an actual hot pepper, perhaps something umame (meaty) -- shrimp?
posted by axiom at 3:09 PM on September 23, 2011 [2 favorites]
Erm, that should be "think bloody mary additions" in the second graf.
posted by axiom at 3:10 PM on September 23, 2011
posted by axiom at 3:10 PM on September 23, 2011
serve it as a vodka martini but experiment with garnish. Basil leaves are obvious. Cocktail onion? Lime wedge + hint of tabasco?
posted by fingersandtoes at 3:19 PM on September 23, 2011
posted by fingersandtoes at 3:19 PM on September 23, 2011
I don't have any cocktail hints (beyond keeping it subtle and letting the infusion be the focal point), but I think that tomato leaves could be a really nice garnish.
posted by Ignatius J. Reilly at 3:22 PM on September 23, 2011
posted by Ignatius J. Reilly at 3:22 PM on September 23, 2011
Definitely thinking savory mojito territory: Smash some basil in the bottom, add vodka and soda water. Serve with a slice of lemon.
posted by General Malaise at 4:00 PM on September 23, 2011 [1 favorite]
posted by General Malaise at 4:00 PM on September 23, 2011 [1 favorite]
What about a cocktail version of gazpacho? Add pieces of sweet onion, cucumber and sweet pepper, a little hot sauce, whirl with the immersion blender to a drinkable but still slightly chunky consistency. Season it like the soup. Garnish with cocktail onion or cherry pepper.
Don't believe me. I just made that up.
posted by aimedwander at 4:22 PM on September 23, 2011 [2 favorites]
Don't believe me. I just made that up.
posted by aimedwander at 4:22 PM on September 23, 2011 [2 favorites]
How about something with cucumber?
Ooo! Or basil? Think mojito but with basil and your vodka instead of rum and mint leaves.
posted by ian1977 at 4:56 PM on September 23, 2011
Ooo! Or basil? Think mojito but with basil and your vodka instead of rum and mint leaves.
posted by ian1977 at 4:56 PM on September 23, 2011
use Fee Brother's celery bitters and a splash of vermouth for a bloody mary martini? Perhaps also a dash of Tabasco?
.
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Alas! The celery bitters are no longer on their website! I have some and have never figured out what to do with them... if only I had some tomato vodka.... (and wasn't pregnant).
posted by kestrel251 at 4:56 PM on September 23, 2011 [1 favorite]
.
.
Alas! The celery bitters are no longer on their website! I have some and have never figured out what to do with them... if only I had some tomato vodka.... (and wasn't pregnant).
posted by kestrel251 at 4:56 PM on September 23, 2011 [1 favorite]
Man I should really read the other answers before I post.
posted by ian1977 at 4:58 PM on September 23, 2011
posted by ian1977 at 4:58 PM on September 23, 2011
Best answer: How about this...
I really like sliced tomatoes with just salt and pepper and a little balsamic. Could you do that? your vodka, salt, pepper, balsamic.
posted by ian1977 at 4:59 PM on September 23, 2011
I really like sliced tomatoes with just salt and pepper and a little balsamic. Could you do that? your vodka, salt, pepper, balsamic.
posted by ian1977 at 4:59 PM on September 23, 2011
the Bloody Bull is one mentioned in this list of tomato vodka cocktails! Vodka, tomato juice, Worcestershire, beef bullion, S&P.
posted by barnone at 5:14 PM on September 23, 2011
posted by barnone at 5:14 PM on September 23, 2011
Best answer: What about something with fennel, or coriander? Here's a recipe for a vodka cocktail infused with coriander. I bet it would work with your tomato vodka!
Heirloom Tomato Mojitonico: it uses gin & tonic, but I wonder if it would work with your vodka.
posted by barnone at 5:20 PM on September 23, 2011
Heirloom Tomato Mojitonico: it uses gin & tonic, but I wonder if it would work with your vodka.
posted by barnone at 5:20 PM on September 23, 2011
I think that tomato leaves could be a really nice garnish.
No way. Tomatoes are members of the nightshade family, and while the fruit is edible, the leaves are toxic, at least in quantity, and don't taste good.
Nthing not to add juice, keep it simple.
posted by beagle at 5:30 PM on September 23, 2011 [2 favorites]
No way. Tomatoes are members of the nightshade family, and while the fruit is edible, the leaves are toxic, at least in quantity, and don't taste good.
Nthing not to add juice, keep it simple.
posted by beagle at 5:30 PM on September 23, 2011 [2 favorites]
beagle, according to McGee, the leaves aren't poisonous except in large quantity, and he recommends using a small amount of the leaves to restore the "grassy" notes that cooking a tomato destroys. I'll get the page cite if you would like.
posted by TheNewWazoo at 6:05 PM on September 23, 2011
posted by TheNewWazoo at 6:05 PM on September 23, 2011
The leaves are not exactly poisonous, they are toxic due to large amounts of pesticides and other material that form in only the leaves. I would steer clear from anything made from the leaves.....
posted by linkterritory at 6:37 PM on September 23, 2011
posted by linkterritory at 6:37 PM on September 23, 2011
I'm just guessing here, but this sounds like it would be awesome for curing fish in. Find a recipe for gravlax that uses vodka or akvavit and swap in your tomato infusion.
posted by nebulawindphone at 6:39 PM on September 23, 2011
posted by nebulawindphone at 6:39 PM on September 23, 2011
The obvious choice is any vodka drink...garnished with bacon!
posted by chrisfromthelc at 9:25 PM on September 23, 2011
posted by chrisfromthelc at 9:25 PM on September 23, 2011
Best answer: Beagle is absolutely correct, tomatoes are nightshades and the green parts can cause heinous allergic reactions. If you grow your own tomatoes and have ever wiped your eyes while harvesting you have a line on what I am talking about.
I think your tomato vodka should get together with my basil vodka over a nice montepulciano. My intent was to use the basil vodka to make sunsweet-garnished martinis. Therefore by inverse equivalency I suggest making basil-garnished martinis with yours.
posted by mwhybark at 11:55 PM on September 23, 2011 [1 favorite]
I think your tomato vodka should get together with my basil vodka over a nice montepulciano. My intent was to use the basil vodka to make sunsweet-garnished martinis. Therefore by inverse equivalency I suggest making basil-garnished martinis with yours.
posted by mwhybark at 11:55 PM on September 23, 2011 [1 favorite]
Also today while digging around in the fridge I found a two-year old container of vodka-curing green olive, put up when the jar broke and promptly forgot, and last winter's cooking stash of peeled garlic, also stored in vodka. I think I may have set up some mushrooms, onions, and dried ham just to complete the palette.
posted by mwhybark at 11:59 PM on September 23, 2011
posted by mwhybark at 11:59 PM on September 23, 2011
Best answer: The Caprese Martini: tastes like you're strolling through a garden -- amazing.
I've heard of them elsewhere, but the one I've had came from Cocktail Club in Charleston, SC. Description via their website.
--
Our favorite summer salad reinvented as a cocktail. House-infused tomato peppercorn, Sobieski Vodka and house-made tomato water combined with basil, a touch of white balsamic vinegar and celery bitters. Garnished with tomato, basil and fresh mozzarella with a Himalayan sea salt and white pepper rim.
--
posted by bah213 at 5:37 AM on September 24, 2011 [1 favorite]
I've heard of them elsewhere, but the one I've had came from Cocktail Club in Charleston, SC. Description via their website.
--
Our favorite summer salad reinvented as a cocktail. House-infused tomato peppercorn, Sobieski Vodka and house-made tomato water combined with basil, a touch of white balsamic vinegar and celery bitters. Garnished with tomato, basil and fresh mozzarella with a Himalayan sea salt and white pepper rim.
--
posted by bah213 at 5:37 AM on September 24, 2011 [1 favorite]
Response by poster: Awesome ideas, thanks all! I will report back in a week with what I try out.
posted by whitneyarner at 5:11 PM on September 24, 2011
posted by whitneyarner at 5:11 PM on September 24, 2011
This tomato-gin cocktail is ridiculously delicious, and while you obviously won't have the gin botanicals in your tomato vodka, it seems worth mentioning here.
posted by dizziest at 7:10 PM on September 25, 2011
posted by dizziest at 7:10 PM on September 25, 2011
Response by poster: As promised, here is a picture of the completed product. Apologies for the blurriness, my phone's camera is kind of, um, broken.
I will be "testing" this tonight.
posted by whitneyarner at 3:27 PM on October 1, 2011
I will be "testing" this tonight.
posted by whitneyarner at 3:27 PM on October 1, 2011
Response by poster: Results of testing:
I think it might have been a little more typically tomatoey if I'd used red tomatoes, but it was still very delicious.
I made tomato martinis with a healthy dose of vermouth, and tried them with both hot sauce and balsamic vinegar. The main constant is that any given drink needed a dose of salt. Pepper was good, too, and a little garnish of a slapped basil leaf was very nice.
posted by whitneyarner at 10:50 PM on October 1, 2011
I think it might have been a little more typically tomatoey if I'd used red tomatoes, but it was still very delicious.
I made tomato martinis with a healthy dose of vermouth, and tried them with both hot sauce and balsamic vinegar. The main constant is that any given drink needed a dose of salt. Pepper was good, too, and a little garnish of a slapped basil leaf was very nice.
posted by whitneyarner at 10:50 PM on October 1, 2011
I just found my tomato vodka in the back of the cupboard and given your comment about needing salt, I am now super impatient for my salt-preserved meyer lemons to finish fermenting. I'm thinking either a tiny dash of the juice or a thin slice of the lemon in the tomato vodka martini.
posted by librarina at 9:47 AM on February 11, 2012
posted by librarina at 9:47 AM on February 11, 2012
This thread is closed to new comments.
posted by helmutdog at 2:01 PM on September 23, 2011 [4 favorites]