Check out mixologist Nathan DeWitt's Garden's Gazpacho recipe--it's like eating a salady cold soup that gets you buzzed! (Okay, it's way better than that.)
1 oz. Nolet's Silver Gin
1/2 oz. Dolin Dry Vermouth
1/2 oz. Fresh Pressed Cucumber Juice
1/4 Tsp. Tomato Powder (dried & ground tomato)
3 Dashes Bitter Truth Celery Root Bitters
4-6 Dashes Olive Juice
2 Heirloom Cherry Tomatoes (one red, one yellow)
2 Cucumber Balls (use a melon baller to make them spherical)
Add gin, vermouth, cucumber juice, olive juice, and tomato powder to an iced shaker and shake vigorously for at least 20 seconds. Strain into a martini glass and add bitters to the top of the drink. Spritz with lemon juice from a fresh cut peel. Spear 1 tomato and 1 cucumber ball and repeat and place on the glass rim.
"The inspirations for this cocktail came from two sources. The first is my love for gin and cucumber during the warm weather months. The botanical notes of the gin work well with the clean refreshment of the cucumber juice, which is becoming a popular ingredient with imbibers of Gimlets and Gin & Tonics and even Mojitos. My second inspiration came from my chef, Marty Blitz, who has one of the most unique spice collections I have ever see. From allspice to za'atar and everything in-between, the selections are simply daunting when it come to creating cocktails or syrups or bitters or even just garnishes. Tomato Powder is one of those unique ingredients--it adds only the suggestion of tomatoes on the palette, while giving the drink the full color of the fruit itself. The result is a light, but spirit-forward cocktail that still manages to be refreshing during those dog day afternoons."
Bar Manager/Professional Mixologist
Mise en Place Restaurant