Last night I put together an idea I had in my head for several days. I really wanted to make a clear Caesar cocktail so I set to the task with some inspiration from Jamie Oliver’s book, Jamie At Home. In that book he makes a tomato consommé. My recipe is as follows:
Yield: Approximately 1 litre of “tomato water”.
- 15 or so tomatoes
- 1/3 stalk of lemongrass
- 2 stalks of celery
- 3 or 4 slivers of anchovies
- juice of half a lime, the zest of the whole lime
- juice of half a lemon, the zest of the whole lemon
- Several squirts of Tabasco
- Several squirts of Worcestershire sauce
- 2 ounces of clam juice
- 2 chili peppers (or to taste)
- 2 cloves of garlic
- chopped parsley (small handful)
Food process everything but the parsley. Add parsley and the squeezed lime and lemon into the bowl of your processed tomato slurry. Wrap in tea towel and/or cheesecloth and let it drip into a bowl for several hours. Squeeze out remaining liquid near the end.
Rim a glass with celery salt, pour in some ice cubes, 1.5 ounces of good quality vodka, and pour in tomato water. Garnish and serve.
***
Bio: Dan Jones is a food, drink, and travel writer from Saint John. Follow him on Twitter: @danjjj
