Tomato Martini

Mixing vodka and jarred tomato juice for a Bloody Mary gives you a classic morning cocktail, but using fresh tomato juice and basil makes a fine evening martini to sip on. 

1½ lbs heirloom tomatoes, cored and cut into large chunks
½ tsp. kosher salt, plus more as needed
10 oz vodka
5 medium basil leaves
ice
5 lemon twists

Crush up heirloom tomatoes and strain the juice. Muddle a basil leaf, add some vodka and a pinch of salt, and you've got a cocktail with the flavours of summer.

Place the tomatoes and measured salt in a medium bowl and smash with a potato masher until the skins separate from the flesh and seeds.

Place the mixture in a fine-mesh strainer set over a medium bowl. Using the potato masher, firmly press out as much juice as possible (be careful not to break the strainer). Switch to a rubber spatula and continue to press until only solids remain. Scrape the bottom of the strainer and discard the solids. You should have almost 1 cup of juice; set aside.

Place 5 martini glasses in the freezer to chill.

To make 1 drink, place 2 oz of the vodka, 1½ oz of the tomato juice, and 1 basil leaf in a cocktail shaker. Muddle until the basil is just crushed and fragrant. Add ice to fill the shaker halfway and shake until the outside is frosted, about 30 seconds.

Strain into 1 of the chilled glasses and garnish with a lemon twist and a pinch of salt. Repeat to make 4 more drinks.

Makes 5 cocktails.