Bar Manager Will Canepa of Tybee Island Fish Club in Tybee Island, Georgia
4 small heirloom cherry tomatoes, halved
2 (4-inch) sprigs dill
1½ ounces gin (preferably the Botanist)
¼ ounce Champagne vinegar
¾ ounce Jack Rudy tonic
Tomato leaf for garnish
In a shaker, combine tomatoes, dill, gin, vinegar, and 5 ice cubes. Shake vigorously for 6 seconds and pour into 16-ounce highball glass. Add tonic, top with additional ice and soda water, and garnish with tomato leaf.