Tomato Basil Martini
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.