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Tomato Water & Aleppo Margarita

Tomato Water & Aleppo Margarita

I have to be honest–this is undoubtedly my favorite margarita recipe of the bunch. July may incite memories of backyard barbecues, fireworks, and patriotic garb but to me, when I think of July I think about tomatoes. I dream about these juicy, succulent, vibrant red fruits and the intoxicating smell of pulling a fresh tomato from the vine. The magic of making a tomato sandwich on a hot Summer night is something I'll always treasure, and from now on I'll be washing it down with one of these babies. 

Aleppo Pepper compliments the tomato water in such a magical way, with its bright and fruity aromas and cumin-like earthiness. The flavour of the chilli itself is reminiscent of sun-dried tomato, making this pairing a no-brainer!

Ingredients

2-3 vine ripe tomatoes, cored and diced

1/4 english hothouse cucumber, diced

a few sprigs of basil

1/2 tbsp Spicewalla Aleppo Pepper

1 tsp kosher salt

2 oz Vida Mezcal (or blanco tequila if preferred!)

.5 oz fresh lemon juice

.5 oz fresh lime juice

.25 oz light agave

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Preparation

1. Add tomatoes, cucumber, basil, salt, Aleppo Pepper, and 1/2 cup of water to a blender and blend until smooth.

2. Pour mixture through a fine mesh sieve, stirring gently to separate pulp from the tomato water and discard the solids. Taste and adjust seasonings to your liking (you may like a touch more Aleppo heat or a little more salt!)

3. Add mezcal, lemon, lime, agave, and 2 oz of your tomato water to a shaker tin filled with ice and shake vigorously to combine ingredients.

4. Double fine-strain your cocktail into a coupe or martini glass and serve up with a cucumber garnish.

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