search
Loading
|  home | feedback | help          
StarChefs
Mixologist Orson Salicetti
Orson Salicetti

 

 

 


Mixologist Orson Salicetti
Apothéke | New York

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

Yield: 1 Cocktail

INGREDIENTS

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

METHOD

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.

 

back to top

hotlinks_general_narrow
  • StarChefs.com 2009 International Chefs Congress
  • The New York Mixology Dishrag


  •    Published: September 2009


     Sign up for our newsletters!|Print this page|Email this page to a friend
     QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
    About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
    Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
      Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy