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
Glass: cocktail
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
