Tomato Martini

• Gin (or vodka)
  60 ml (2 oz)

  Choose a clean, herbal gin or a smooth vodka for a neutral base.
• Fresh tomato juice
  45 ml (1.5 oz)

  Use ripe, strained tomato juice for best flavor; avoid store-bought if possible.
• Dry vermouth
  15 ml (0.5 oz)

  Adds herbal complexity and balances the tomato.
• Simple syrup
  10 ml (0.25 oz)

  Optional, to round out acidity; adjust to taste.
• Lemon juice
  10 ml (0.25 oz)

  Freshly squeezed for brightness.
• Celery bitters
  2 dashes

  Optional, for extra savory depth.

• Cocktail shaker
• Fine mesh strainer
• Jigger
• Muddler
• Bar spoon

1. 1

   Chill a martini or coupe glass by filling with ice and setting aside.

2. 2

   In a shaker, muddle a few slices of ripe tomato (optional, for extra freshness).

3. 3

   Add gin (or vodka), fresh tomato juice, dry vermouth, simple syrup, lemon juice, and celery bitters to the shaker.

4. 4

   Add ice and shake vigorously for about 15 seconds until well-chilled.

5. 5

   Double strain through a fine mesh strainer into the chilled glass to ensure a silky-smooth texture.

6. 6

   Garnish and serve immediately.

• Unique savory flavor profile that's refreshingly different from sweet cocktails.
• Perfect for brunch or as an aperitif before dinner.
• Showcases fresh, seasonal ingredients in a sophisticated way.
• A conversation starter that surprises and delights guests.
• Customizable with herbs and spices to suit your personal taste.

The Tomato Martini is a relatively new addition to the cocktail world, inspired by the farm-to-glass movement and the popularity of savory cocktails. Bartenders started experimenting with tomato juice and fresh tomatoes in martinis in the early 2010s, seeking to create a lighter, more elegant alternative to the classic Bloody Mary. Drawing on the Mediterranean tradition of using tomatoes in drinks and cuisine, the Tomato Martini quickly found fans among adventurous drinkers and foodies alike.