Sun Gold
Kelly AllenWe made this cocktail in honor of "tomato week," an early-July dedication of cooking all things tomato. It's a yearly excuse to offload tomatoes onto our veggie box members. 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 Domaine de Rombeau Rancio Sec
- 1 oz Cocchi Vermouth di Torino Extra Dry
- 1 oz Edmond Fallot Verjus
- 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.
