Family Heirloom

Tequila, Verjus, Mezcal, Tomato Syrup, Black Salt

Bartender Charlie Bolin formerly of Chasing Sage | Charleston, SC


Adapted by StarChefs  |  december 2024

INGREDIENTS

Tomato Syrup:
Yield: 600 grams
600 grams sliced heirloom tomatoes
200 grams sliced celery 
200 grams granulated sugar
60 grams basil

Batch:
Yield: 1 liter
500 milliliters tequila
400 milliliters verjus
100 milliliters mezcal

To Assemble and Serve:
Yield: 1 cocktail
Black salt
3 drops saline solution

METHOD

For the Tomato Syrup: 
In a vacuum bag, combine all ingredients. Seal and let sit 48 hours at room temperature. Strain, bottle, and refrigerate.

For the Batch:
In a large nonreactive container, combine all ingredients. Bottle and reserve.

To Assemble and Serve:
Rim a rocks glass with black salt and set aside. In a mixing glass with ice, add saline solution, 1½ ounces Tomato Syrup, and 2¼ ounces Batch. Stir until chilled. Strain into the prepared glass with one large ice cube.


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