Toh-may-toe, Toh-mah-toe

2 oz Blanco tequila
1⁄2 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Lime juice
1⁄4 oz Cane syrup
4 Tomato (Cherry tomato, Sungold varietal preferred)
1 lf Mint (as garnish)
Instructions

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.

History

Developed for PDT in New York City

Cocktail summary
Posted by Neel M on
Created by
Lydia Reissmueller, Central, Portland, Oregon
Is an
authentic recipe
Reference

http://www.imbibemagazine.com/Toh-may-toe-Toh-mah-toe-Recipe

Curator
Not yet rated
Average
4 stars
(12 ratings)
YieldsDrink
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From other users
  • A little like tomato sauce - maybe a touch too sweet. Added some hot sauce and pepper and that helped.
  • Would be good with mescal and a celery salt rim
  • Delicious use for your leftover grape tomatoes. Quite savory
  • Liquore St Antonio instead of green chartreuse, maple sub for cane syrp. Smoked salted cherry tomato garnish. Not as vegetal, but excellent smoky flavor
  • Tasty. Benefitted from a few drops of saline. Essentially a more sophisticated Bloody Mary. — ★★★★
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Comments

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.

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.

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.