This is the third in a weekly series from Kate Bock, the woman behind the beverage program at mk The Restaurant here in Chicago and one-half of our graceful cohabitors. Check back every Friday for a new recipe!
Although this recipe might be being brought out a little too soon, I will just go ahead with it anyways and blame it on the super crazy weather we have had this month. Let’s be honest: the fact that my winter coat, rain coat, and down vest are still neighbors on the back of my door proves that our growing season in the good old Windy City is slightly behind!
Here’s my City Garden Martini, it is very simple.
Cherry tomatoes (or a super ripe heirloom cut up would be just as yummy!)
Basil (you thought I was kidding when I said my herbs go in every summer cocktail)
Vodka or gin, depending on the day you have had
Some kosher salt for the rim
[Note: DO NOT USE IODIZED SALT. That is for popcorn and killing slugs only!]
Alright, so anyone that has experience in growing a cherry tomato plant knows that these suckers are like Pringles: “once they pop, they cant stop,” and unless you are in the business of making ketchup you’re gonna have to do something else with these little guys. Collect a few of them. The really ripe mushy ones that might not be good for anything else are great for this cocktail because you’re going to mash them to pulp anyways!
Muddle a few in a pint glass add some ice along with 1.5 oz gin or vodka, a few ripped leaves of basil, and a splash of lemon juice. Shake away and strain into a martini glass that has been rimmed with salt.
It may not be a flirtini or a cosmo, but you can still enjoy this sexy summer cocktail in the city!