Tomato Martini

1. 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.
2. 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.

Tomato Water:

1. 1 (28-ounce) can tomatoes
2. 1/2 teaspoon kosher salt
3. Pinch sugar
4. 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.
5. Yield: about 2 cups