Pan con Tomate Old Fashioned

Adapted by StarChefs.com
August 2021
Yield: 1 cocktail

INGREDIENTS:

Fat-Washed Bourbon:
50 grams Cinco Jotas Jamón Ibérico fat
750 milliliters bourbon
Filtered Tomato Water:
2 pounds seasonal tomatoes, juiced
To Assemble and Serve:
2 bar spoons simple syrup (1:1 ratio)
jamón ibérico

METHOD:

For the Fat-washed Bourbon

Melt the fat and vacuum-seal with bourbon. Freeze overnight. The next day, separate liquid from fat solids. Strain with a coconut milk filter bag.

For the Filtered Tomato Water

Let juice sit in cooler. Carefully separate any solids from liquid. Triple-strain with a coconut milk filter bag lined with coffee filters, making sure remaining liquid is clear.

To Assemble & Serve

Stir 2 ounces Fat-washed Bourbon, 0.75 ounce Filtered Tomato Water, and simple syrup with ice. Pour over large ice cube (2 inches by 2 inches) in a double rocks glass. Garnish with a skewer of Jamón Ibérico.