I first posted the Tomato Kiss early last year but am reposting it now because I recently made them again with a couple special touches.
First, here’s the recipe:
* 3 to 4 “Sweet 100″ tomatoes, halved
* 10 to 12 cilantro leaves
* 1/8 teaspoon kosher salt
* 1 slice haberñero chili (optional)
* 1 1/2 ounces silver tequila
* 1/4 ounce Cointreau
* 1/4 ounce fresh lime juice
In a mixing glass, muddle the tomatoes, cilantro, and salt into a paste. Top with ice and add the chili and all liquid ingredients. Shake until cold and strain into a salt-rimmed cocktail glass.
The first interesting thing about this version of the drink is that I used our first harvest of yellow cherry tomatoes from our garden (the plants are over twice that size now). Rather than using them raw, I roasted them first and then muddled eight halves for each drink.
The second twist I gave it is that I rimmed the glasses in pineapple-cumin sea salt, which gave each sip an extra sweet-spicy flavor in addition to the saltiness. When Sarai and I took Colette Patterns to Urban Craft Uprising in Seattle recently, while wandering around the craft show I discovered Secret Stash Sea Salts, a line of artisan flavored salts. After trying a few and a brief moment of indecision, I settled on a jar of pineapple-cumin salt with just this drink in mind. It’ll be great in a Bloody Mary too.
Check out the selection over at SecretSalts.com and see what ideas you get. The salts are a little expensive but they’ll last a good long time, so they’re worth it. If you come up with any great recipes, be sure to leave a comment about them here.