Recipe by D Lanzet & Lexy Rae
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!
tomato water & aleppo margarita
ingredients
2-3 vine ripe tomatoes, cored and diced
1/4 english hothouse cucumber, diced
a few springs of basil
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
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.
