Toh-may-toe, Toh-mah-toe

2 oz Blanco tequila
12 oz Green Chartreuse
34 oz Lime juice
14 oz Cane syrup
4   Tomato (Cherry tomato, Sungold varietal preferred)
1 lf Mint (as garnish)
Muddle three tomatoes with lime juice in the base of a shaker. Add remaining ingredients and shake with ice. Double strain into a chilled glass and garnish with speared cherry tomato and one fresh mint leaf.
Developed for PDT in New York City
From other users
  • Tasty. Benefitted from a few drops of saline. Essentially a more sophisticated Bloody Mary. — ☆☆☆☆
  • Liquore St Antonio instead of green chartreuse, maple sub for cane syrp. Smoked salted cherry tomato garnish. Not as vegetal, but excellent smoky flavor — ☆☆☆☆☆
  • Delicious use for your leftover grape tomatoes. Quite savory — ☆☆☆☆☆
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DrunkLab's picture

Cane syrup and fresh cane

Cane syrup and fresh cane juice have a vegetal note that resembles, to my palate, green tomatoes, so the pairing of muddled tomatoes and cane syrup here strikes me as inspired. Going to have to make this.

Zachary Pearson's picture

Given these ingredients, I'm

Given these ingredients, I'm thinking that "cane syrup" means the French stuff - gold color, cooked down sugar cane juice, like for 'ti punch instead of Steen's.

DrunkLab's picture

Yeah, I usually assume the

Yeah, I usually assume the French style is what's meant by "cane syrup" unless otherwise specified. Steen's and Lyle's Golden Syrup have their uses, but tend to overwhelm drinks that aren't designed with them in mind. The French style, meanwhile, adds sweetness and body and tropical-vegetal background notes without disrupting the balance of a drink or crowding out the other flavors. My go-to is the luscious Petite Canne; the more common Clement syrup tastes strongly of the vanilla and clove with which it's spiced and is thus better suited to baking and to Tiki mixes.

Your comment makes me want to try a "'ti punch" with white whiskey and Steen's.