Food Culture of the South
Serves 8 to 12
5 cups tomatoes, crushed
½ cup sugar
2 tablespoons peeled and sliced fresh ginger
1 serrano chile, finely sliced
3 tablespoons chopped chives
1½ tablespoons black peppercorns
1½ tablespoons pink peppercorns
3 teaspoons white balsamic vinegar
4 tablespoons hot sauce
Gin, mezcal, or vodka of choice
Agave syrup (1/2 tablespoon per cocktail)
Lemon juice (1/2 tablespoon per cocktail)
B&H celery bitters
- Core and slice tomatoes, add sugar, and muddle lightly. Add ginger and chile. Cover and let rest for 1 hour.
- Add chives, peppercorns, and lemon zest to tomato mixture. Pour into a double boiler. Bring water to a boil and immediately reduce to simmer, as low heat as possible. Cover tomato mixture with lid to retain moisture. Simmer for at least 1 hour.
- Remove from bath. Strain contents through a chinois or the finest sieve you have. Harvest all juice possible, and discard the pulp.
- Add vinegar and hot sauce to strained juice. Whisk thoroughly. Refrigerate until cool.
- To mix your drink, choose your poison and use a 2-to-1 tomato mix to alcohol ratio. Build the drink with ice cubes, alcohol, and tomato mix. Add agave syrup, lemon juice, and bitters.
- Roll the drink (pour from glass to glass, rather than shaking or stirring). Garnish with pickled vegetables.
- By Alex Harrell and CJ Nielsen