BLT Negroni
The Negroni is easily one of the greatest beverages of all time. It’s bitter, satisfying, balanced, and so simple to make it’s virtually impossible to screw it up. Want a cocktail in a dive bar? Order...
We're all about that no-waste life, especially if recycling scraps leads directly to cocktail hour. Taking our cue from Dan Saltzstein, Deputy Editor of Special Selections for the NY Times, we repurposed our leftover chopped tomatoes, innards, and peels into the perfect drink or dirty martini (and recycling) lovers everywhere.
You may have heard of salting tomatoes in a colander to dry them out enough tht your galette or pie won't have that dreaded soggy bottom. Here, we utilize the same technique while trapping the water that's released, creating a salty, brine-like liquid resembling the olive juice of a dirty martini. After all, we could all use a strong drink right now. What time is it, anyway?
Ingredients
Tomato Water
- tomato scraps, see text
- salt
toma-tini
- 3 ounces gin
- 1 ounce dry vermouth
- 1/2 ounce tomato water
Preparation
1. To prepare tomato water, place tomato scraps into colander set over bowl and salt generously. Toss. Let sit at least 1/2 hour (but best all day), adding more salt if necessary, to allow tomatoes to release their water and juices into bowl.
2. Come happy hour, add all ingredients for toma-tini to mixing glass with ice. Stir until fully chilled and strain into Nick & Nora or coup glass.
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