Salted Tomato Spagliato

Recipe: Nikki McClanahan and Richard Marin , Kingfisher , Durham, North Carolina

Photo: Forrest Mason

September 20, 2024

For a Negroni Sbagliato-inspired cocktail with umami flavors, Kingfisher’s bar manager Richard Marin sourced cherry tomatoes from Urban Community AgriNomics, a Black-led agriculture education nonprofit in Durham. His salted tomato syrup mixed with the semi-sweet vermouth resulted in the perfect salty and sweet aperitif.

Ingredients

1 oz. Cocchi Vermouth di Torino
1/2 oz. gin
1/2 oz. Campari
1/2 oz. salted tomato syrup
3 oz. prosecco to top

Tools:barspoon
Glass:coupe
Garnish:pickled okra or cherry tomato half

Preparation

Add all of the ingredients, except the prosecco, to a mixing glass with ice, and stir to chill. Strain into a chilled copue, then top with prosecco and garnish.
Salted Tomato SyrupCover 1 cup of halved cherry tomatoes with 1 cup of sugar in a jar and let sit 48 hours then strain. Add 1 tsp. of sea salt and mix until dissolved. Will keep for 2 weeks in the refrigerator.