drinksbyevie

BASIL OIL —
• ~1 cup packed fresh basil leaves (~50g blanched basil)
• ¾ cup neutral oil (~150g neutral oil)
Blanch the basil in boiling water for 15 seconds; transfer to an ice bath. Add the basil to paper towels and squeeze the excess water out. Add to a blender with the oil and blend for about 30 seconds. Strain through a small fine mesh strainer and store in a small squeeze or dropper bottle. It will last in the fridge for up to 4 days (you can also freeze it into cubes)!
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inspo from 🌿

Do you want to feel like you’re being punched in the face by a tomato?

A VERY TOMATO MARTINI —
• ½ oz tomato water
• ¾ oz tomato vermouth Veso Aperitifs 
• 2½ oz smoked tomato oil vodka Algae Cooking Club musashi & jasmine 👨🏻‍🍳👩🏻‍💻 Bluebird Distilling
• garnish: basil oil
Add the tomato water, tomato vermouth, and smoked tomato oil vodka to a cocktail mixing glass. Fill the glass with ice and stir for about 20 seconds. Strain into a chilled stemmed glass and garnish with basil oil.

TOMATO WATER —
• 2-3 heirloom tomatoes
• heavy pinch of salt
Roughly cut the tomatoes and add them to a blender with salt. Blend until super smooth. Strain through a funnel lined with a damp coffee filter (I like to let a few of the drops out over the sink and then transfer to a jar to finish straining). This’ll take a few hours — usually I set up the entire straining situation in the fridge to do overnight. Store the final tomato water in the fridge for 3 days.

SMOKED TOMATO OIL VODKA —
• 2 oz smoked tomato oil
• 1½ cups vodka
Combine the oil and vodka in a jar and shake well. Let it sit at room temperature for a few hours, then freeze until the fat solidifies. Strain through a damp coffee filter and store the finished vodka in the refrigerator for up to 3 months.

BASIL OIL —
• ~1 cup packed fresh basil leaves
• ¾ cup neutral oil
Blanch the basil in boiling water for 15 seconds; transfer to an ice bath. Add the basil to paper towels and squeeze the excess water out. Add to a blender with the oil and blend for about 30 seconds. Strain through a small fine mesh strainer (full recipe for this coming asap!).
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It’s actually not a tomatini 🍅
•1½ cups sun gold tomato puree blended with ½ tsp of kosher salt (from about 1lb of tomatoes)
•2 oz fresh lemon juice
•1 oz champagne vinegar (feel free to use your fave vinegar here! like a fruity one would be delish here too)
•¾ cup guava nectar
•¾ cup guava liqueur Chinola | Fresh Fruit Liqueurs
•2½ cup gin Gray Whale Spirits
•2 oz water
•1 cup whole milk (u can use non dairy if necessary; gently heat the milk to 140°F before adding the cocktail; you might need to strain more than once to get it super clear; I’d opt for full-fat coconut or soy)
•garnish: frozen tomato, olive oil
1. Freeze some of your tomatoes for ice cubes later.
2. Blend and strain the tomatoes!
3. Add to a large pitcher with lemon juice, vinegar, guava juice, guava liqueur, gin, and water. Stir to combine.
4. To another pitcher, add the milk.
5. Slowly pour the cocktail mixture into the milk in circular motions. Let it sit at room temperature for an hour.
6. Strain through a funnel lined with 2 damp coffee filters into a clean container.
7. Store in the refrigerator until chilled.
8. To serve, pour about 3-4 ounces of the cocktail over a frozen tomato in a chilled glass. Garnish with some olive oil. Would also be great served over a large ice cube, too!
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A SUMMER SHISO SAKE SPRITZ, YOU SAY???

• 1 oz cucumber juice
• ½ oz lime juice
• 6-8 shiso leaves
• 2 oz sake
• top with soda water
• garnish: cucumber & shiso
To make the cucumber juice, roughly chop a seedless cucumber or two and strain it through a fine mesh sieve. Store in the refrigerator until ready to use — it’ll last 2-3 days.
To a cocktail shaker, add the cucumber juice, lime juice, and shiso, and muddle. Add the sake, fill the shaker with ice and quickly shake to combine, and strain into a tall glass. Fill with ice and top with soda water. Garnish with cucumber and a shiso leaf.
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let wedding season commence! 👰🏼‍♀️

HOT GIRL “MARG” —
• 5 cherry tomatoes
• ½ oz miso honey syrup
• ¾ oz lime juice
• ½ oz tomato vermouth (you can use cointreau here or some other fun liqueur/vermouth)
• 1½ oz tequila blanco
• garnish: smoked salt rim, cherry tomato on a pick
To make the miso honey syrup, combine a bar spoon of white miso paste along with ½ cup honey and ¼ cup water and heat on low until everything’s dissolved — be mindful not to boil!
To make the cocktail, add the cherry tomatoes, syrup, and lime juice to a cocktail shaker and muddle. Continue to add the tomato vermouth and tequila blanco along with ice and shake until cold. Double strain into prepared rocks glass over fresh ice. Garnish with a cherry tomato on a cocktail pick.
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yummy yummy 🍅🍋
½ oz honey syrup
1 oz charred lemon juice
3 cherry tomatoes
pinch of salt
½ oz limoncello
1½ oz gin
1 egg white
top with club soda
Add the syrup, juice, tomatoes, and salt into a cocktail shaker and muddle. Add the limoncello, gin, and egg white; shake to emulsify. Add ice and shake again until chilled. Double strain into a glass and top with club soda. Garnish with a slice of cherry tomato.
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Jägermeister USA is in its citrus era!!! crafted with Sicilian oranges and 56 botanicals, it’s a new (limited time) chapter in a 90-year story of craft, now showing up in a way you might not expect: ice cold, shared, and made for modern brunch moments at home ✨ +

The only way to celebrate your hot dog is with a hot dog! 🌭
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