🍸 Tomato-Water Martini with Basil Oil Swirl

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Move over, Aperol. This is the Audrey Hepburn of summer cocktails—graceful, understated, and packing serious flavor. Tomato water sounds fancy (and it is), but it's essentially a slow drip of magic made from fresh summer tomatoes. Swirled with vibrant basil oil, this martini is a showstopper at any soirée, especially when served by the pitcher.. We served these as a welcome cocktail at our Tomato Girl Summer Soirée, and they kicked things off with a chilled, tomato-scented bang.

Recipe (Serves 2):
This is your “cocktail bar” version—best for a couple or testing it out.

For the Tomato Water:

  • 1 ½ lbs ripe heirloom or cherry tomatoes, chopped

  • ½ tsp sea salt

For the Basil Oil:

  • ¼ cup fresh basil leaves

  • ¼ cup olive oil

  • Pinch of salt

For the Martini:

  • 3 oz vodka or gin

  • 3 oz tomato water

  • Ice

Instructions:

  1. Make the Tomato Water: Toss chopped tomatoes with sea salt and let sit 30 minutes. Blend until smooth, then strain through cheesecloth or a fine sieve overnight in the fridge.

  2. Make the Basil Oil: Blend basil, olive oil, and salt until vibrant green. Strain if desired.

  3. Shake & Pour: In a shaker, combine tomato water and vodka/gin with ice. Shake well and strain into chilled martini glasses.

  4. Swirl & Serve: Drizzle basil oil on top and watch it swirl beautifully. Serve immediately.

Tip: For extra flair, drop a cherry tomato in each glass.

🥂 Hosting? Try the Pitcher Version for 6

🍅 Tomato-Water Martini Pitcher with Basil Oil Swirl

Yields ~6 servings (Martini-style)

🧴 For the Tomato Water (Make Ahead)

  • 4 ½ lbs ripe heirloom or cherry tomatoes, chopped

  • 1 ½ tsp sea salt

  • 3 small garlic cloves, smashed (optional)

  • 1 Tbsp red wine vinegar or lemon juice

  • 6 basil leaves

Instructions:

  1. Blend all ingredients until smooth.

  2. Line a strainer or cheesecloth over a large bowl and pour in the mixture.

  3. Let it drain (no squeezing!) for 4–12 hours in the fridge until you have about 2 ¼ cups of clear tomato water.

🌿 For the Basil Oil (Make Ahead)

  • 1 ½ cups fresh basil leaves, packed

  • ¾ cup olive oil

  • Pinch of salt

Instructions:

  1. Blanch basil leaves for 10 seconds, then shock in an ice bath.

  2. Dry, then blend with olive oil and salt until very smooth.

  3. Strain for a silky, bright green oil.
    (Store in the fridge up to a week.)

🍸 For the Pitcher Martini Base

  • 9 oz vodka (or gin, if preferred)

  • 9 oz clear tomato water (from above)

  • Ice for serving

Pitcher Instructions:

  1. In a sealed pitcher or large jar, combine vodka and tomato water.

  2. Chill until ready to serve. Do not add ice to the pitcher—it’ll water down the vibe.

🍹 To Serve (Per Drink)

  1. Pour 3 oz of the premixed martini into a shaker with ice. Shake gently or stir.

  2. Strain into a chilled glass.

  3. Drizzle with ½ tsp basil oil and watch it swirl.

  4. Optional garnish: micro basil leaf, edible flower, or tiny tomato.

🥂 Pro Tips for Hosting:

  • Serve the pitcher in a cooler of ice or place on a chilled tray.

  • Use a squeeze bottle or small spoon to let guests DIY the basil oil swirl. Adds drama and prevents oily fingerprints.

  • Save the tomato pulp for gazpacho, tomato jam, or mixing into scrambled eggs the next day.