Thirsty Thursday: An Heirloom Tomato Cocktail

Beefsteak Collins Cocktail

Beefsteak Collins Cocktail

It’s more than just alliteration; it’s a statement, a proclamation that Thursdays are when the weekend should really start. Kicking it off right is the key, and what better way than with a cocktail that not only takes the edge off, but tastes good too. A hard thing to disagree with, we know. Drink up, get down and go to sleep happy.

Normally relegated to the likes of Bloody Marys and Micheladas, tomato juice has been looking to make a bigger splash for some time now. Fortunately for everyone, we’ve got just the thing. Starting with in-season beefsteak tomatoes, this heirloom tomato cocktail gets a sweet infusion from thyme simple syrup before it’s rounded off with gin, lemon juice and grenadine. It tastes like if you put sugar on an heirloom tomato instead of salt, and it was delicious.

Bottoms up, folks.

Beefsteak Collins Cocktail
Created by Aviram Turgeman, Tour de France Beverage Director
serves 1

1/4 oz grenadine
3/4 oz fresh lemon juice
3/4 oz thyme simple syrup, recipe follows.
1 oz tomato water, recipe follows.
1 1/2 oz gin
1 1/2 oz club soda

Thyme simple syrup:
1 bunch thyme
1/2 quart water
1/2 quart sugar

Tomato water:

6-8 medium to large beefsteak tomatoes


Combine ingredients in mixing glass. Add ice and shake. Strain into highball glass filled 3/4 of the way with ice. Top with club soda and stir lightly. Garnish with a slice of sun dried tomato on a cocktail prism pick.
Thyme simple syrup:
Bring water to a boil. Remove coarse stems from thyme and soak boiling water for 3-4 minutes. Strain water through a fine strainer into sugar and stir thoroughly.
Keep refrigerated. Will keep for 5 days refrigerated.
Tomato water:
Dice ripe red tomatoes and combine in blender.
Blend on medium to high speed for 1-2 minutes until puree consistency.
Pour into a cheese cloth over a perforated pan, wrap puree with cheese cloth and tie the
top, let drain over night in the refrigerator. The result should be clear light pinkish red
with no seeds. Will keep fresh for 2 days refrigerated.