Tomato Beef
Clear tomato water and pink peppercorn. Savory, and nothing like a Bloody Mary.
5ozRocks / Old-Fashioned holds 5 oz of liquidShort glass built over ice. Half its volume is ice, so liquid stays low.Build
| tequila | 1 ½ oz45 ml1 oz30 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| basil eau de vie | ¼ oz7.5 ml⅛ oz3.5 ml⅜ oz10 ml½ oz15 ml |
| Tomato Water | 1 oz30 ml⅝ oz20 ml1 ⅜ oz40 ml1 ⅝ oz50 ml2 oz60 ml |
| Pink Peppercorn Syrup | ½ oz15 ml⅜ oz10 ml⅝ oz20 ml⅞ oz25 ml1 oz30 ml |
| fresh lime juice | ½ oz15 ml⅜ oz10 ml⅝ oz20 ml⅞ oz25 ml1 oz30 ml |
Rescaled to your 1 oz30 ml pour. Written around 1 ½ oz45 ml.
Already built on your 1 ½ oz45 ml pour.
Rescaled to your 2 oz60 ml pour. Written around 1 ½ oz45 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1 ½ oz45 ml.
Rescaled to your 3 oz90 ml pour. Written around 1 ½ oz45 ml.
Tools
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Preparations
Place tomatoes in a blender, puree until smooth, and strain through a coffee filter.
Place 3 cups sugar and 2 cups water in a saucepan and bring to a simmer, stirring to dissolve the sugar. Add 2 tablespoons pink peppercorns or 10 pink pepper sprigs to the syrup, simmer for 20 minutes, and strain. Let the syrup cool completely before using or storing.
Method
- Add everything to a mixing glass, fill it two-thirds with ice, and stir until cold.
- Strain over ice into the rocks glass. Garnish with the sprig of pink pepper.
Mixology by Whiphttps://mixologybywhip.com/recipes/tomato-beef
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