BETHAN WESTON RECIPES / 01

THE
TOMA-TINI.

The tastiest, tomato-iest tomato-tini around. Fresh, clean, brutally cold and made for a freezer-door batch.

Bethan sipping a tomato-tini

01 / THE PREP

THE
PREP.

Blend a ton of tomatoes that are in season — my preference is Isle of Wight tomatoes. Add as much or as little of the below as feels right. This is your liquid, so make it taste like you want it to, then strain it slowly through kitchen roll. Don't press it: patience is what keeps it clear.

  • Lots of ripe, in-season tomatoes
  • A splash of sherry vinegar
  • A squeeze of lemon
  • Salt

02 / THE DRINK / MAKES 5

THE
DRINK.

03 / THE METHOD

  1. 01

    Once you have your strained clarified tomato liquid, add the gin, dry vermouth, clarified tomato liquid and cold water to a bottle. Give it a gentle mix or shake.

  2. 02

    Freeze until it's super cold. Minus 4°C is my preference, if you can get there.

  3. 03

    Pour 90 ml into a frozen glass with a frozen tomato in the bottom. Finish with a couple of drops of olive oil — tomato-infused olive oil, if you have it.

Make it seriously cold: freeze it for a few hours, then pop it into a thermos and leave it in the freezer if you can.
WARNINGThis batch will eventually freeze solid, so keep an eye on it.

Make it cold. Make it salty. Make five so you're not annoyed when everyone wants a sip.

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