Tomato Paloma

Image of a Tomato Paloma Cocktial in a glass with a grapefruit wedgeSummer tomatoes are at their prime. And, if you are picking fresh tomatoes from your garden or purchasing heirlooms at the store, the flavors are out of this world. Our recipe for the Tomato Paloma is perfect for this time of year.

This innovative use of tomatoes to infuse tequila is brilliant. Mario Garcia, the Executive Chef at the Hilton Chicago and creator of this recipe, explains, “The tomato adds an element of umami to the drink, helping to create a balance between sweetness and acuity and toning down the bite that comes from the tequila,”

The infused tequila is also delicious in a Bloody Mary.

Tomato Paloma Recipe
Adapted from Mario Garcia via The Alcohol Professor
Yields 1 cocktail

2 ounces tomato-infused tequila (recipe below)
1 teaspoon sugar
2 ounces freshly squeezed grapefruit juice
1 tablespoon freshly squeezed lime juice
2 ounces club soda
Grapefruit wedge for garnish
Kosher salt and lime wedge, for rimming

Salt the glass rim
Pour the kosher salt onto a flat plate and rub half of the outside rim of a highball glass with the lime wedge. Then, dip the rim of the glass in the salt and set the glass aside.

Mix the cocktail
Add the grapefruit juice, lime juice, and sugar to a mixing glass and stir until the sugar is dissolved. Pour the juices over ice into the prepared glass. Add the tequila and club soda, stir gently to combine, and garnish with a wedge of grapefruit.

Tomato-infused Tequila Recipe

4 ounces fresh heirloom tomatoes
pinch of Kosher salt
3 ounces silver or blanco tequilla

Macerate the tomatoes
Chop 4 ounces of fresh heirloom tomatoes and place them in a bowl with a pinch of kosher salt. Allow the tomatoes to macerate for at least 30 minutes.

Infuse the tequila
Transfer the tomatoes from the bowl into a food processor and add 3 ounces of silver or blanco tequila.

Pulse the food processor a few times until the tomatoes are roughly chopped.

Strain the tequila
Line a mesh sieve with a piece of cheesecloth or a large coffee filter. Pour the tomato mixture into the filter and place the whole apparatus in the fridge to allow it to drip into a container overnight. Discard the solids and keep the tequila in the refrigerator until ready to use.

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