Pomodoro Rose

Pomodoro Rose

Pomodoro Rose

When creating great cocktails, the ingredient list is not limited to just all the well known fruits out there. Here is a take on how to use campari or persimmon tomatoes thats down right delicious.

The Formula

Base

 2 oz Ketel One Vodka

 3/4 oz fresh lime Juice

Depth

 1/2 oz St. Germain 

 3/4 oz agave mix

 1 oz orange pineapple juice

 1 smoked campari or persimmon tomato (see below)

 2 inch lemon zest piece

 2 dashes of The Bitters Club Lime Bitters

Glass

 Coupe

Finish

 Ground hibiscus flowers

 Smokey foam (see below)

 Tomato skin rose

Method

Muddle the lemon zest, bitters and vodka in a cocktail shaker. Cut the skin of the smoked tomato into a rose by working a knife in a spiral around the tomato. You can use toothpicks to create a base that will make the rose stand up in the glass. Place the rest of the tomato in the shaker along with the St. Germain, agave mix, lime juice, orange pineapple juice and lime bitters, muddle to combine. Add Ice and shake to chill.

Place the tomato rose in the glass first, then double strain the contents of the shaker into the glass. Using the cream whipper gently add a layer of smokey foam around the rose. Sprinkle the ground hibiscus flowers and then add a second layer of the smokey foam by going in a circle around the rose and serve.

Smoked tomato:

Place a campari or persimmon tomato in an airtight container (We used a 32oz sized jar). Using a Smoking Gun, fill the container with applewood smoke for 30 seconds. Pull the smoker our of the container and let the smoke infuse for 15 min. 

Smoky Foam:

5 oz Ardbeg Whiskey

5 oz water

1/3 oz fresh no-pulp lemon juice

1/2 oz simple syrup

1 tablespoon lavender flowers

2 oz egg white 

Add all ingredients except the egg white to a cream whipper and charge with two-N2O (Nitrous Oxide) cartridges and shake vigorously for a minute. Let cream whipper sit for 2 minutes. Depressurize the cream whipper by holding it upright and squeezing the lever down. Pass the contents through a mesh strainer into a jar or bowl as you go. Clean the cream whipper of any solid lavender particles. Pour the filtered liquid back into the cream whipper, along with the egg whites and shake well. Charge the cream whipper with a single-N2O cartridge (use 2 if you have a large whipper), shake and place in the refrigerator for at least 2 hours. The foam will keep for up to 10 days.

Serving Size: 

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