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
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
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.