Ingredients

Ice cubes
1 1/2 ounces gin
1 teaspoon dry white vermouth
3 ounces Tomato Water, recipe follows
2 tablespoons tomato based vegetable juice (recommended: V-8)
1/2 lemon, plus a twist for garnish
Couple drops Pernod, optional
Salt and freshly ground black pepper
Hot sauce
Garnish: Olive, cherry tomato, and cocktail onion on a swizzle stick or
toothpick

Directions

Fill a cocktail shaker or small pitcher with ice

cubes. Add the gin, vermouth, tomato water, vegetable juice, and a healthy squeeze of
lemon juice. Add a couple drops of Pernod if desired--it adds a nice background flavor,
but more than 1 or 2 drops will overpower the drink. Season with salt, pepper, and a dash
of hot sauce.

Cover and shake vigorously until mixed and chilled, about 30 seconds. (In general, the
drink is ready by the time the shaker mists up.) Strain into a chilled cocktail glass. Add
the olive, tomato, and onion garnish. Drink.

Ingredients

Tomato
Water:

Directions

1 (28-ounce) can tomatoes
1/2 teaspoon kosher salt
Pinch sugar

Puree the tomatoes and their juices with the salt and a pinch of sugar. Line a small sieve
with a coffee filter and set over a bowl. Pour the tomato into the sieve and set aside to
strain, about 3 hours. Discard the solids and save the tomato liquid. Refrigerate until
ready to use.

Yield: about 2 cups