|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||1%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 4g||15%|
|Total Sugars 15g|
|Vitamin C 42mg||209%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The tomojito is simply a tomato take on the popular mojito, and it is delicious. If you enjoy fresh tomato in your cocktails, you'll really enjoy this one, and it's significantly lighter than other tomato drinks like the bloody mary.
In this drink, a cherry tomato is muddled to release just the right amount of its delicate juices and it's paired with tomato-infused vodka. The recipe originally used Three Olives Tomato Vodka, but that specialty flavor was short-lived and there's no other commercial substitute available (there's not a big market for it). That means you'll have to make tomato vodka yourself. It's easy, should take about a week, and you can add accent flavors to suit your taste.
You will need to make a basil-infused simple syrup as well. This is ready within an hour or so (just long enough for it to cool) and it's also simple. With everything ready, simply mix it all together and you will have a fresh-from-the-garden drink that is unlike any other.
For the Tomato Vodka:
1 pound ripe tomatoes
1 sprig fresh basil
1 sprig fresh oregano
1 (750-milliliter) bottle vodka
For the Basil Syrup:
1 cup water
1 cup sugar
1 sprig fresh basil
For the Cocktail:
3 lime wedges, divided
2 cherry tomatoes, divided
1/2 ounce basil syrup
2 ounces tomato vodka
1 1/2 ounces soda water
Steps to Make It
Make Tomato-Infused Vodka
Gather the ingredients.
Cut the tomatoes into pieces that will easily fit into your infusion jar.
Add the tomatoes and full sprigs of herbs to the jar, then fill with vodka. Shake well.
Store in a cool, dark place for five to seven days, shaking daily.
After five days, test the infusion for flavor and allow it to infuse longer if needed.
Once the infusion is to your liking, double strain the vodka to remove all of the tomatoes and herbs. Bottle in the original vodka bottle or a similar glass jar with a tight lid.
- Use a large glass jar with a wide mouth and tight-fitting lid for the infusion. A 1-quart jar might work, though a 2-quart jar will leave plenty of room for all the flavoring ingredients.
- You can flavor the tomato vodka with other herbs and spices that are commonly paired with tomato in something like a marinara sauce. Garlic, tarragon, and bay leaf are good additions.
- Drink the tomato vodka within a couple of months. It is best stored in the refrigerator.
Make the Basil Syrup
In a small saucepan, bring the water to a boil. Add the sugar, stirring constantly until dissolved.
Add the leaves from a sprig of basil (about 5 or 6 leaves). Cover, reduce the heat, and simmer for about 15 minutes.
Remove from the heat, keep covered, and let the syrup steep until it cools.
Strain out the basil leaves and bottle the syrup in a jar. Store in the refrigerator for no more than two weeks.
Make the Tomojito
In a cocktail shaker, place 2 lime wedges, cherry tomato, and basil syrup. Muddle well.
Add vodka and fill the shaker with ice.
Strain into a highball glass with fresh ice, then top it off with soda.
Garnish with a lime wedge and cherry tomato. Serve and enjoy.
How Strong Is a Tomojito?
In theory, the tomato juices will lower the strength of your vodka, which usually isn't affected by other flavor infusions. With that in mind, let's assume the vodka is 70 proof in order to estimate this cocktail's strength. It should mix up to 13 percent ABV (26 proof). That's right in line with other "bloody" cocktails and equivalent to the average wine.