recipies

Tomato Watermelon Martini

By Chef James Laird, Restaurant Serenade Makes 1 drink 3 oz Hendrick’s Gin or Ketel One Vodka 2 oz red watermelon puree, strained through a fine strainer 1 oz tomato water (see recipe below) 5 very thin slices European-style cucumber For the tomato water: 6 plum tomatoes, large dice Kosher salt Puree the tomatoes in a blender or food processor with a pinch of kosher salt. Pour the puree into a clean cloth napkin or double layer of cheesecloth large enough to hold all of it. Tie to close and place in a large colander. Suspend colander over a large bowl and refrigerate for 12 to 24 hours. Remove and discard puree. Bring tomato water in the bowl to boil for two minutes. Skim any impurities from the top of the water. Remove from heat and cool or freeze.

To make the martini: Line chilled martini glass with cucumber slices. Combine all other ingredients over ice in a cocktail shaker. Shake vigorously until cold and well combined. Pour into glass over the cucumbers and serve.