Perfect as a brunch alternative to a Bloody Mary, the Adam will tempt you with its fresh tomato taste and off-the-vine aroma. Why? We make it with tomato water instead of thick tomato juice. Read the recipe to find out how. It may take a little time, but it's well worth the effort. One of these and you will never look at brunch the same way again.
created by Steve Schul, Cocktail Buzz
In a mixing glass halfway filled with ice, add all the ingredients. Stir gently until ingredients are cold. Strain into wine glass halfway filled with fresh ice. Add basil leaf garnish.
* Tomato Water:
In a blender or food processor, puree tomatoes, basil, and salt. Line a glass or ceramic bowl with 2 layers of cheesecloth. Pour puree into bowl. Gather ends of cheesecloth and tie tightly with enough string to create a pouch. Hang above bowl and allow to drip. Add beet slice to bowl. Allow puree to drip into bowl for 8-12 hours. (At some point, you may have to squeeze to release juices if not producing enough liquid.) Remove beet slice. Makes enough tomato water for about 6 drinks.
Patience is your best friend when it comes to making tomato water. But if you notice that the tomato water stops dripping from the pouch hanging over the bowl, it's time to get your hands a little dirty. Wash them first, and then gently squeeze the pouch. This will redistribute the mash and allow the water that's remaining to drip through.
To read more about the Adam, and other fine cocktails, visit www.CocktailBuzz.com
photo © Steve Schul, Cocktail Buzz