Tomato Basil Martini

Adapted by
January 2010
Yield: 1 Cocktail


Himalayan Salt Rim
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.