To say that I was over the moon when I saw that I could get Seedlip’s Distilled Non-Alcoholic Spirits in Gualala, California would be an understatement. To celebrate their arrival on the Mendonoma Coast, I’ll be teaming up with Surf Market to show you all just how tasty, amazing and incredibly versatile these non-alcoholic spirits really are.
First up: the Pomodoro Fresco. Is it a cocktail, a gazpacho or something else altogether? The best thing about it is that it can play the part of all of the above, its really up to you!
Personally, I envisioned the Pomodoro Fresco as an Amuse-Bouche. Something that would tease and tantalize your tastebuds…something to get you warmed up for the rest of an amazing meal.
It would be a great first course to an Italian dinner with friends, or with a few improvisations it could be re-engineered to accommodate any number of other cuisines. Just keep in mind if you decide to shift things up: while the Pomodoro Fresco is an improv friendly concoction, dressing it up does require a delicate touch. It would be all too easy to drown out the subtle flavors of the tomato pulp and Seedlip Garden 108.
If you should find yourself in the Mendonoma area, be sure to head on over to Surf Market to get a bottle or two of Seedlip and the rest of the supplies you’ll need!
Stay tuned to this channel over the next few weeks as I whip up Seedlip cocktails, mocktails and even a few surprises that will bridge the gap between your glass and your dinner plate.
Pomodoro Fresco
PREP TIME: 5 MINUTES ● SERVES 1
Printingredients
- 1 ounce tomato pulp
- 2 ounces Seedlip Garden 108
- 1 drop balsamic vinegar
- ½ teaspoon olive oil
Garnishes
- Pinch of finishing salts
- Dusting of freshly cracked black pepper
Instructions
- Slice a juicy, ripe tomato in half. Carefully squeeze each half over a bowl or measuring cup to catch the seeds and pulp.
- Remove any large chunks of tomato that might have made its way into your bowl and pour the pulp—seeds and all—into a glass.
- Pour two ounces of Seedlip Garden 108 over the tomato pulp.
- Add a drop of your favorite balsamic vinegar, then pour in ½ teaspoon of your very best olive oil.
- Finish it off with a quick pinch of finishing salts and a dusting of freshly cracked black pepper.
Notes
It’s a shame that tomato season is so fleeting. But there is another way to tackle the Pomodoro Fresco if ripe tomatoes aren’t within reach, it just takes a slight bit of planning: tomato water.
You can make tomato water with pretty much any tomatoes…Just slice up several tomatoes, put them into your blender or food processor and blend them until a juicy, fleshy pulp forms. Transfer this to a bowl lined with cheesecloth, bring all four corners of the cloth up and tie them into a knot—now hang it on your kitchen tap or hook with a bowl beneath it to collect the juices. Leave hanging undisturbed overnight, and then proceed with the instructions above.
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