Killer Tomato Paloma

Tequila, an earthy tomato shrub, celery soda, and basil salt: a refreshing garden expression that's great for porch sippin'.  Once some prep is done- this is just a cocktail build so it's super easy and quick to serve a crowd.

Basil Salt:

  • 1/2 C chopped basil
  • 1/2 C kosher salt

Add basil and salt to blender.  Pulse until combine- but not until a paste forms.  Spread salt on a parchment lined sheet pan, leave out to dry for 24 hours.

Tomato Shrub:

  • 1 C tomatoes chopped
  • 1 C sugar
  • 1/2 C rice wine vinegar

In a glass bowl, or other non-reactive container, Combine tomatoesand sugar.  Stir and smash the tomatoes a few times.  Place the tomato sugar mixture in the fridge for about 30 minutes.  Take the mixture out and stir again.  Put the tomatoes back in the fridge for another 30 minutes.  At this point, the tomatoes should be macerated, and the sugar should be almost all the way dissolved (if not, wait another 30 minutes).  Add the rice wine vinegar to the mixture and stir.  Strain shrub syrup through a fine mesh sieve and set aside.

Killer Tomato Paloma:

  • 1 1/2 oz tequila
  • 2 oz tomato shrub
  • celery soda (if you have trouble finding celery soda- sub soda water and a few dashes of celery bitters)
  • basil salt (plus lime or lemon wedge to salt glass)
  • basil leaves for garnish

Salt highball glass with basil salt.  Fill glass with ice.  Add tequila, then shrub, top with celery soda.  Garnish with basil.