Tomato Tomatoe Mezcal Cocktail

Name: Tomato Tomatoe Mezcal Cocktail
Yield: 10
Cuisine: American

Recipe: Roger Allen , The Cottage Westport , Westport, Connecticut

Photo: Melissa Olguin

August 26, 2026

A summer cocktail to celebrate tomato season.

This vibrant mezcal cocktail from Roger Allen, principal bartender of The Cottage Westport in Westport, Connecticut, was inspired by the seasonal offerings found during the restaurant’s weekly visits to the farmers market. Fresh cherry tomatoes and cilantro meet mezcal and Ancho Reyes Chile Verde for a summer cocktail with savory, smoky notes and a bit of heat.

Ingredients

2 oz. mezcal
1 oz. fresh lime juice
1/2 oz. Ancho Reyes Verde Chile
1/2 oz. simple syrup
3-4 small heirloom cherry tomatoes
3-4 cilantro leaves
3 drops saline solution
2 drops habanero tincture

Tools:shaker, strainer
Glass:double rocks
Garnish:tomato slice and cilantro sprig

Preparation

Add all of the ingredients to a shaker and shake vigorously with ice. Double strain into the glass over a clear ice cube.
Habanero TinctureCombine 1 cup of sliced habaneros and 12 oz. high-proof grain alcohol (such as Everclear). Let it steep for 2 days. Strain, then transfer to a dropper bottle.