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Mixologist Orson Salicetti
Orson Salicetti




Mixologist Orson Salicetti
Apothéke | New York

Tomato Basil Martini
Mixologist Orson Salicetti of Apothéke – New York, NY
Adapted by
September 2009

Yield: 1 Cocktail


Himalayan Salt Rim:Tomato Basil Martini
2 ounces Himalayan salt
2 teaspoons fennel seeds
4 pieces star anise
1 ounce sambuca

Agave Lime Syrup (makes 1 pint):
1 cup lime juice
1 cup agave nectar

To Assemble and Serve:
6 cherry tomatoes
6 leaves fresh basil
2 ounces Bombay Sapphire gin
1 ounce Lillet Blanc
2 drops habanero bitters
¾ ounce agave-lime syrup
1 dash ground peppercorns
¼ ounce tonic water
3 whole peppercorns
1 barspoon hibiscus bitters


For the Himalayan Salt Rim:
Combine the salt, fennel seeds, and star anise. Add the sambuca and flambé. Reserve in an air-tight container.

For the Agave-Lime Syrup:
Combine the lime juice and agave nectar. Shake well and reserve.

To Assemble and Serve:
Rim a martini glass with the Himalayan salt rim mixture. In a mixing glass, muddle 5 tomatoes. Add the 5 basil leaves, the gin, Lillet, habanero bitters, syrup, ground peppercorns, tonic water, and ice. Shake and double strain into the martini glass. Garnish with the remaining tomato, basil leaf, whole peppercorns, and hibiscus bitters.


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  • 2009 International Chefs Congress
  • The New York Mixology Dishrag

  •    Published: September 2009

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