recipe 
yields
1 cocktail
1½ ounce Reposado Tequila (Espolon)
½ ounce Joven Mezcal (Del Maguey Vida)
½ ounce lemon juice
1½ ounce roasted tomato-agave purée (recipe follows)
2-3 basil leaves for garnish
2 medium heirloom tomatoes
Agave nectar
Ingredients
Roasted Tomato-Agave Purée
steps
- Shake with ice and pour into a rocks glass.
- Garnish with a fresh basil leaf.
Roasted Tomato-Agave Puree
- Cut tomatoes in half and roast in a bread pan at 450 degrees until the juices begin to bubble and the sugars begin to caramelize.
- Purée and press through a strainer.
- For every 3 parts of tomato purée, add 1 part of agave nectar.
- Simmer in a sauce pan for 10 minutes and cool.
Date Published: 03.23.15
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- from Paul Calvert of Paper Plane in Atlanta, GA
