Freezer Door Tomato-Tini
When you’re hosting and you want to serve something that actually matters, you make a decision: play bartender all night, or make one bottle and serve something uncompromising.
Inspired my friend Evie, this one combines Ciroc Vodka, dry vermouth, tomato water, champagne vinegar, and olive brine. It’s umami-forward, briny, and completely uncompromising. I added just a slight kiss of MSG to highlight the natural MSG already present in tomatoes, and it transformed the drink from savory into something people actually want to drink.
Here’s the hosting move: scale it up to a 1L bottle. Make it once, freeze it overnight, and you’ve got unlimited cocktails ready to pour. No measuring mid-party. No forgetting proportions. No apologizing because someone’s drink tastes different from the last one. Everyone gets the same thing. Everyone gets something that tastes intentional.
Garnish with black pepper, olive oil, a cherry tomato, and fresh basil. Pour into a coupe glass and suddenly you’re not just serving a drink, you’re hosting properly. Your guests will ask for the recipe. You’ll tell them to comment for it.
This is what happens when a bartender scales up something that matters and decides to invite people over.
Cheers, y’all!
ingredients:
600 ml | 20 oz Ciroc Vodka
120 ml | 4 oz Dry Vermouth
180 ml | 6 oz Tomato Water
60 ml | 2 oz Champagne Vinegar
60 ml | 2 oz Olive Brine
⅛ Tsp MSG (Optional)
Black Pepper (Garnish)
Olive Oil (Garnish)
Cherry Tomato (Garnish)
Fresh Basil (Garnish)
TOMATO WATER (Makes ~1 Cup | 240 ml)
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2 Large Ripe Tomatoes (Yellow + Red)
1 Tbsp Sea Salt
1/2 tsp MSG (optional)
Cut tomatoes into quarters and place in a blender with sea salt and MSG (optional). Blend until smooth, about 30 seconds. Line a fine mesh strainer with 3-4 layers of cheesecloth or use coffee filter and place over a mixing glass with a funnel. Pour salted tomato mixture into the strainer. The tomato water will slowly drip into the glass. Once complete, carefully lift the cheesecloth bundle and discard solids (keep for pan con tomate!). Strain the tomato water through a fine mesh strainer one more time if pulp remains. Use immediately or store in the refrigerator for up to 3 days. For longer storage, freeze in ice cube trays.
instructions:
Add all ingredients except garnishes to a sanitized 1L bottle. Shake to combine. Freeze overnight. When ready to serve, pour into a chilled coupe or Nick & Nora glass. Garnish each drink with freshly cracked black pepper, a drizzle of olive oil, a cherry tomato, and fresh basil.
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