Thirsty Thursdays: Tomato Edition

Hello, my name is Diva and I'm a book whore. I can't get enough. Set me down to browse in a bookstore and I'll be content for hours ... and, doubtless, I'll emerge with several new titles to add to the bottomless pile by my bed. Cookbooks are no exception.

Mixology book are no exception either. A recent rendezvous resulted in another little gem for my collection: Market-Fresh Mixology - Cocktails for Every Season, by Bridget Albert with Mary Barranco. This is not your average drinks book. Its as much a cookbook as anything else; Ms. Albert's focus is on the integration of fresh ingredients as the basis for some spectacular sips.

The book opens with a nice, concise overview of bar essentials, tools, glassware and ingredients (both alcoholic and non), then sets off on a seasonal market tour - matching all manner of fruits and veggies with some serious spirits. The recipes require a bit of work, we're not talking about throwing a lime into a rum and coke here. You'll need to simmer a few syrups, mash and muddle some stuff before you're able to get your drink on ... and that's just the way I like it.

This recipe is adapted from Market Fresh Mixology by Bridget Albert and Mary Barranco.

The Frisky Mary:

• 5 oz. ripe cherry tomatoes, any color
• one 2 inch piece of celery, quartered
• one fresh radish, trimmed and sliced into rounds
• 2 or 3 fresh basil leaves
• juice of 1/4 lemon
• dash of Worcestershire sauce
• 2 to 3 drops of Tabasco sauce
• dash of celery salt
• pinch of Kosher salt
• a bit of freshly ground black pepper
• 1 1/2 ounces of vodka, or citrus vodka

You will need approximately 4 or 5 cherry tomatoes, depending on size. I've not specified an amount, as sizes vary greatly. The book calls for 5, but the cherries I had were huge, so I used four. Measure out enough cherry tomatoes to equal 4 to 5 ounces, then slice the tomatoes into quarters.

Place the sliced tomatoes, celery, radish, basil, lemon juice, Worcestershire sauce, Tabasco sauce, celery salt, Kosher salt and black pepper into the bottom of a martini shaker. Using a muddling tool, muddle and mash all of the ingredients well. Basically, just grind and press the hell out of it until a wet, pulpy consistency is achieved, the texture will be similar to a thin gazpacho.

Add some ice to the shaker and the vodka, cover and shake well until the shaker frosts. To serve the drink, remove the top of shaker and pour the drink through a sieve into a chilled and salted martini glass, pressing on the solids to extract all of the liquid.

Garnish with a small, decorative tomato and a slice of lime. Serve and enjoy, repeat as necessary!

I created the following seasoned salt to pair with this unique drink:

Frisky Mary Salt:

• 2 tbsp. fine sea salt
  
• 2 tsp. smoked salt
• 1/2 tsp. paprika
• 1/2 tsp. celery seed
• dash of Hot Hungarian Paprika
  

Mix all of the ingredients together on a small, flat dish until well combined. To salt the rim of a glass, run the cut edge of a lemon or lime around the rim of a martini glass, then immediately dip into the seasoned salt to coat.

I've changed the name of the drink, as well as adding a few veggies and spices of my own. The results? Extraordinary! Like a bloody mary, but so much better. Its more lively, more interesting and positively brimming with the flavor of fresh summer tomatoes.

I used unflavored vodka in mine and added an extra drizzle of lemon before serving. Amazing as it was, I think it would be even better when made with a citrus vodka. I can't wait to try it. Does this drink take a bit of work? Yes. Is it worth it? Absolutely! I think Ms. Albert and I are destined to be very good friends.

Bon appetit!