Dilute Martini in Tomato Water
A good host always has some libation on hand, but a truly stellar host has a frozen cocktail ready to tap. Since ready-made shakes cannot be stirred or shaken, you will need to dilute them with a little water to round out and soften the burn. Plain filtered water will work, but for a special martini, try diluting it with tomato water.
Tomato water, which can be made from over-ripe tomatoes, only adds a touch of savory flavor and umami to the classic cocktail. According to PUNCH , Thunderbolt’s Mike Capoferri uses purified tomato water to make Liquid Picnic , an almost messy martini that “reads like a salad” but “drinks like a martini.”
The amount of tomato water you add depends on your martini preference, so it’s best to start small before making a large batch. If you’ve never made a bottle of martini before, the easiest way to determine your booze to water ratio is to measure the gin and vermouth in a tared mixing glass and note the mass of liquids. Add ice, stir as usual, then strain into a tared cocktail glass and note the weight of the cocktail. Subtract the first from the second, and the remaining mass is equal to how much tomato water you need to add per serving.
Making tomato water is also pretty simple. Just blanch, shock and peel the tomatoes (make small crosses on the bottom so they peel easily), then chop and toss them into a blender. Whisk them, season with salt, then strain through the cheesecloth overnight. Pour the martini into the bottle and chill in the freezer for about five hours before serving. (Oh, and if you have extra tomato water, try adding it to broths and beans, or you can leave it at the cocktail family and make a super fresh Bloody Mary.)
This frozen martini has a secret | PUNCH WITH A FIST