Family Heirloom
Tequila, Verjus, Mezcal, Tomato Syrup, Black Salt
Bartender Charlie Bolin formerly of Chasing Sage | Charleston, SC
Adapted by StarChefs | december 2024
INGREDIENTS
Tomato Syrup:
Yield: 600 grams
600 grams sliced heirloom tomatoes
200 grams sliced celery
200 grams granulated sugar
60 grams basil
Batch:
Yield: 1 liter
500 milliliters tequila
400 milliliters verjus
100 milliliters mezcal
To Assemble and Serve:
Yield: 1 cocktail
Black salt
3 drops saline solution
METHOD
For the Tomato Syrup:
In a vacuum bag, combine all ingredients. Seal and let sit 48 hours at room temperature. Strain, bottle, and refrigerate.
For the Batch:
In a large nonreactive container, combine all ingredients. Bottle and reserve.
To Assemble and Serve:
Rim a rocks glass with black salt and set aside. In a mixing glass with ice, add saline solution, 1½ ounces Tomato Syrup, and 2¼ ounces Batch. Stir until chilled. Strain into the prepared glass with one large ice cube.
