So, About This Savory Tomato-Basil Martini…
Alright, picture this: It’s a sunny Sunday afternoon, and I’m rummaging through the fridge for something to impress my friend Liz (she’s a tough crowd, let me tell you). I stumble across some half-wilted basil and a basket of cherry tomatoes that were on their way out. Lightbulb moment! I remembered this odd but delightful twist on a classic martini I tried at a little bar in Cambridge—well, their version was a bit fancier, but I’ve managed to hack together my own, slightly less elegant, but honestly more delicious version. The first time I made this, I accidentally muddled in a bit of cucumber (don’t recommend), but it’s all part of the adventure, right? Oh, and if you’re wondering, Liz actually asked for seconds. Miracles do happen.
Why I Keep Coming Back to This
I make this Savory Tomato-Basil Martini when I want something that feels a bit special but isn’t fussy. My family goes nuts for these during summer picnics (even my brother, who swore he “hates anything with tomatoes” until he tried it—teenagers, am I right?). I also love how it kind of saves the day when you’ve got tomatoes that are just about to go off. One thing though: if you try to speed through the muddling step, the flavors just… don’t party together, and trust me, I’ve learned that the hard way. Oh, and this is one of those drinks that’s great for people who think they don’t like martinis. Maybe it’s the basil, or maybe it’s just the novelty, but something about this surprises everyone. (And, yes, I’ve totally made it for myself on a Tuesday night just ‘cause.)
What You’ll Need—Or What I Grab When I’m in a Rush
- 12-14 cherry tomatoes (or about a cup—sometimes I use grape tomatoes or even those slightly sad cocktail tomatoes at the back of the fridge, still works)
- A handful of fresh basil leaves (I’ve tried it with dried basil, but honestly, just skip it if you can’t get fresh)
- 2 oz (about 60ml) good quality vodka (I’m not picky, but my grandmother always insisted on Smirnoff. Any vodka you like will do)
- 1 oz (30ml) dry vermouth (I’ve subbed in Lillet Blanc before, which is sweeter—different vibe but not bad)
- Pinch of sea salt (or kosher salt—I’ve even used flaky Maldon in a pinch!)
- Ice cubes (for shaking, not serving—unless you’re into that, no judgment)
- Optional: A dash of black pepper (I do this when I feel fancy)
- Optional for garnish: Extra basil leaf or tomato slice
Let’s Get Mixing—Step by Step, More or Less
- First off, grab a sturdy cocktail shaker or, if you’re like me and can’t find it half the time, a large mason jar with a tight lid. Toss in your tomatoes and basil. Muddle them together—gently, but not too gently. You want to break things up and get the juices flowing, but not turn the mix into pulp. (And hey, don’t worry if it looks a little weird at this stage. It always does. This is where I usually sneak a taste—just me?)
- Add the vodka, vermouth, salt, and ice. If you’re feeling adventurous, a dash of black pepper here does wonders. Pop the lid on and shake it like you mean it. Or just shake it til your hands are cold and you start to wonder if this is why bartenders have such strong arms.
- Now, strain the mix into a chilled martini glass. Actually, I find it works better if you double strain (through a fine mesh sieve) to catch those basil bits, unless you like a bit of texture.
- Garnish with a fresh basil leaf or a tomato slice, or both if you’re feeling extra. Take a second to admire your work. Then dive in—cheers!
A Few Notes From The Road (of Trial and Error)
- Once I tried using a stick blender to muddle everything—do not recommend, unless you want a tomato smoothie martini situation
- Don’t skip the salt. I did once, and it’s just flat. The salt ties everything together, somehow
- This tastes better if you use really ripe tomatoes, but honestly, I’ve done it with less-than-stellar ones and it’s still good
Variations I’ve Messed With (One Was a Hot Mess)
- I added a tiny splash of hot sauce once. Zingy, but went overboard and it was like spicy gazpacho in a glass (still drinkable, though my husband disagreed)
- Swapped vodka for gin—actually, I think I prefer it with gin when I’m after a more herbal kick
- Once, on a dare, I used pickled cherry tomatoes. Do not recommend. I’m still haunted.
Do You Really Need Fancy Equipment?
I always say you need a cocktail shaker. But, truth is, more than once I’ve used an old thermos, and it works just fine. If you don’t have a muddler, the end of a sturdy wooden spoon or even the handle of a rolling pin does the trick (learned that from my cousin in Manchester—cheers, mate!).
How Long Does This Keep—If You’re Not Like Me
Technically, you could keep the mixed drink in the fridge for a day or two (in a sealed jar), but honestly, in my house it never lasts more than a few hours. The flavors muddle a little more if it sits overnight—some people love that, but I think it’s best fresh.
How I Like to Serve It (And a Family Quirk)
I love serving this with a little plate of salty snacks—olives, maybe some roasted almonds. Sometimes, just for fun, I toss in a mini mozzarella ball as a garnish (a bit out there, but it’s a hit with my niece). And, no joke, my uncle likes his with a side of potato chips. Try it, you might be surprised!
Stuff I Wish I’d Known (Pro-ish Tips)
- I once tried rushing the muddling step and regretted it—those flavors need a minute to mingle, otherwise it’s just tomato-y vodka
- Don’t overdo the basil. I did once and it tasted like I’d face-planted into a pesto garden
- Double strain if you’re not into bits in your drink—learned that after picking basil from my teeth at a dinner party, oops
You Ask, I Spill (FAQ Style)
- Can I make it non-alcoholic? Oh, for sure! Just use tomato juice instead of vodka and maybe a splash of lemon. It’s basically a tiny salad in a glass.
- What if I don’t have fresh basil? I’ve tried with dried, but it’s really not the same. But, if you must, toss in a pinch and maybe add a squeeze of lemon to perk it up.
- Do I need to peel the tomatoes? Nah, too fiddly. Just muddle them well and strain.
- Is this really a martini? Purists will say no, but I say yes—it’s got the spirit (literally). Who’s counting?
- How do you keep the drink cold? I chill my glasses in the freezer for a bit, but if you forget (which I do half the time), just use extra ice in the shaker.
Oh! And if you want to get inspiration for more creative cocktails (the ones that don’t require a PhD in mixology), I always check Punch Drink. For basil growing tips, I swear by Gardener’s Supply—because I constantly kill my basil plants, and their tips actually work (sometimes).
Anyway, that’s my Savory Tomato-Basil Martini. Maybe not the most traditional, but it’s become a summer staple around here—give it a go! And if it doesn’t quite work out, well, that’s half the fun, isn’t it?
Ingredients
- 3 oz vodka
- 2 oz fresh tomato juice
- 1/2 oz dry vermouth
- 4 fresh basil leaves, plus extra for garnish
- 1/4 tsp Worcestershire sauce
- 2 dashes hot sauce
- 1/8 tsp freshly ground black pepper
- Ice cubes
Instructions
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1Muddle the basil leaves gently in a cocktail shaker to release their aroma.
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2Add vodka, tomato juice, dry vermouth, Worcestershire sauce, hot sauce, and black pepper to the shaker.
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3Fill the shaker with ice cubes and shake vigorously for about 20 seconds.
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4Strain the mixture into two chilled martini glasses.
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5Garnish each glass with a fresh basil leaf and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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