San Francisco bartender Carlos Yturria captures the summer garden in a glass with this combo of ripe tomato, basil and a cucumber-flavored gin.
1 1/2 oz. gin
3-4 cherry tomatoes (like Sweet 100s)
2 fresh basil leaves
Juice from half a lemon
1/4 oz. agave nectar
Pinch of sea salt
Tools: muddler, shaker, fine strainer
Garnish: basil sprig
In a shaker, muddle the tomato, basil and lemon juice. Add the other ingredients and ice. Shake until chilled and fine strain into a chilled cocktail glass. Garnish.
Carlos Yturria, Absinthe Brasserie & Bar, San Francisco