Sun Gold
Kelly AllenWe made this cocktail in honor of our "tomato week," a yearly dedication to cooking all things tomato. Each weekly recipe has tomatoes in it, including the featured cocktail. One thing led to another...and this is what we got.
Ingredients
- 6 cherry tomatoes, sliced, plus two whole tomatoes for garnish
- 1 oz strawberry simple syrup (we used Crescent Simples Strawberry-Basil Syrup)
- 1 oz rancio sec (we used Domaine de Rombeau)
- 1 oz Artemisia Aura Dry Vermouth
- 1 oz verjus (we used Edmond Fallot)
- ⅛ tsp white miso paste
Preparation
- Combine the sliced cherry tomatoes and the miso paste in the bottom of a cocktail shaker. Muddle until into a pulp.
- Add ice, then follow with the syrup, rancio sec, extra dry vermouth, and verjus. Stir until well-chilled.
- Double-strain into coupe glass. Thread the cherry tomatoes onto a cocktail skewer and place overtop or into the glass. Serve very cold.
