To capture the inimitable flavor of summer’s last garden-ripe tomatoes, Seattle bartender Nik Virrey extracts the liquid from the pulp, resulting in clear, refreshing tomato water. “You want to use ripe tomatoes that are grown under the sun and plucked fresh,” says Virrey, who uses the tomato water in the Eden’s River—perfect for those lingering, late-summer days.
4 oz. tomato water
1 oz. iced matcha green tea
1 oz. ginger syrup
2 dashes peach bitters
1 oz. chilled soda water
tools: shaker, strainer
Garnish: dill sprig
Add all ingredients except soda water to a shaker and shake well with ice. strain into an ice-filled Collins glass and top with chilled soda water; garnish.
Ginger Syrup: make a rich simple syrup by adding 1 cup of sugar to 1⁄2 cup of water over medium heat and stirring until the sugar dissolves. Bring the syrup to a boil and remove from the heat; add 1 oz. of finely minced fresh ginger and refrigerate the mixture to cool. strain the cooled syrup before using; keeps refrigerated for up to 1 week.
Tomato Water: Dice 1 lb. ripe tomatoes and add to a bowl, including any juice and seeds. toss with a generous pinch of salt and let sit for 30 minutes. (this will help draw out the moisture.) using a food processor or blender, purée the fruit then pour into a cheesecloth- lined strainer set atop a bowl. Allow to slowly drip strain over several hours or overnight in the fridge. For best flavor, ensure the strainer and container are thoroughly clean before use, don’t touch the juice with bare hands, and don’t push or squeeze the purée through the cloth. use immediately.
Nik Virrey, Naka, Seattle