A Yellow Cherry Toma-tini 💛
The only martini I can actually drink (and sometimes chug)
I’ve been properly back in the kitchen recently for the first time in so long - and been playing around with different savoury bevs - see last week’s Tomato Limeade. So this week I’m bringing you a martini than even a martini novice will love, plus my regular fixations of the week…
Snack of the week: Tomatoes - because they are in season and I want nothing but them. Isle of Wight are elite and I’ve been flying through a small crate of their toms per week and never want it to end. I used theirs for the below recipe.
Cookbook of the week: Tucking In by Sophie Wyburd, the cookbook I’ve been so excited for! Comfort food at its best.
Kitchen piece of the week: My extra fine sieve for gettin’ rid of all the bits.
We have another drink recipe this week - I am really in my bev era - sponsored by the recent London heatwave.
Yellow Cherry Tomatini 💛
A martini for the martini apprentice.
I have not quite entered my martini era - as in, I can only drink them flavoured (like lychee) or incredibly, incredibly dirty. Sorry, I know that’s painfully uncool but maybe my palate is still developing??
THIS martini, however, is a slay. Inspired by LPM in London, it’s dangerously sippable, perfect to whet your appetite before a feed, and one is simply never enough. If you’re a savoury person - this is the ‘tini for you!
Ingredients:
A couple of yellow cherry tomatoes (I used bb ones from Isle of Wight tomatoes)
1/2 tsp lemon juice
1/2 tsp white wine vinegar
3 dashes of seasn LIGHT (#ad) - optional but adds a lovely, bright depth of flavour
½ oz vermouth (I use Noilly Prat)
2 oz vodka or gin (I use Tito’s Vodka)
1/4 oz simple syrup
Garnish: black pep, olive oil, a cherry tomato & an olive
Needed: cocktail shaker, muddler, chilled martini glass, cocktail pick
How to:
In a shaker, add your cherry tomatoes, lemon juice and white wine vinegar.
Use a muddler to crush your tomatoes and muddle them with the lemon and white wine vinegar.
Add your vodka, vermouth, simple syrup and a handful of ice.
Shake for 20 seconds until ice cold and frosty.
Double strain into a chilled martini glass and garnish with a drizzle of extra virgin olive oil, a crack of black pepper, and a tomato and a green olive on a cocktail pick.
Sip and get ready to make a second, because one is never enough.
Disclaimer: This recipe was developed as part of a paid partnership with season on Instagram only.
I can't wait to try!
It’s seriously one of the best drinks I’ve made! Thank you 🍅