Heirloom Tomato Mojito
Bar Chef Adam Seger of Nacional 27—Chicago, IL
Adapted by StarChefs.com

Yield: 1 drink


    Heirloom Tomato Mojito:
  • ½ lime cut in quarters
  • ¼ medium-sized green tomato, cut in quarters
  • ¼ medium-sized heirloom tomato, cut in quarters
  • 12 basil leaves
  • Pinch of Kosher salt
  • 3 grinds of black pepper
  • 1.5 ounces Gran Centenario Plata Tequila
  • Tonic water, to taste
  • Aged balsamic vinegar, to taste
  • 1 sprig basil

Muddle the lime, tomatoes, basil, salt and pepper in a 16 ounce pint glass until juicy and aromatic. Fill nearly to the top with ice. Add the tequila. Top with tonic water and a splash of aged balsamic vinegar. Garnish with the sprig of basil

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   Published: August 2006