Garcia is passionate about his home-grown tomatoes, peppers, and herbs, and tries to use them in innovative ways. He is also partial to a well-made Paloma. “The tomato adds an element of umami to the drink, helping to create a balance between sweetness and acuity and toning down the bite that comes from the tequila,” he explains. The infused tequila can also be used in a Bloody Maria.
Ingredients :
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2 oz/60ml. tomato-infused tequila (instructions follow)
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1 tsp. sugar
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2 oz./60ml grapefruit juice
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1 tbsp. fresh lime juice
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2 oz./60ml club soda
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charred shishito pepper, for garnish (optional)
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fresh mint sprig, for garnish
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Salt and lime wedge, for rimming
How to prepare:
Pour salt onto a flat plate, rub half of the outside rim of a highball glass with the lime wedge, dip the rim in the salt and set the glass aside.
Add the grapefruit juice, lime juice and sugar to a mixing glass and stir until the sugar is dissolved.
Pour over ice into the prepared glass, add the tequila and club soda, stir gently to combine and garnish as desired.
Tomato-infused Tequila
Chop 4 oz./120ml fresh red or yellow tomatoes, place in a bowl with a pinch of salt and let macerate for at least 30 minutes. Transfer tomatoes from the bowl into a food processor, add 3 oz./90ml silver/blanco tequila and pulse a few times until roughly chopped. Line a mesh sieve with cheesecloth or a large coffee filter, pour tomato mixture into it and let drip into a container overnight. Discard solids and keep the tequila in the refrigerator until ready to use.
Recipe courtesy of Mario Garcia, Executive Chef, Hilton Chicago, Chicago, IL