Tomato Martini

Savory cocktails are the sip of the summer, and the tomato martini hits all the right notes by taking the fresh flavors of the garden and giving them a grown-up twist. When I made my first batch of tomato water, I knew immediately I wanted to add its singular flavor to a classic martini. The liquid was delicate and fragrant, light pink but still transparent, and somehow tasted more like a tomato than any tomato I’d ever eaten. It felt too fancy not to be shaken into something equally as elegant. A good gin brings in an herbal backbone, while vermouth adds subtle floral complexity; together, they transformed my garden surplus into a cocktail that’s cool, clean and wildly sophisticated.

Ideal for brunch or anytime you’d be sipping a Bloody Mary, this martini has humble farmer’s market beginnings but finishes with undeniable elegance.

Tomato Martini Ingredients

• Tomato water: This is the clear, subtly flavored liquid you get from straining blended fresh tomatoes through a fine mesh sieve or cheesecloth for several hours. It’s not thick like tomato juice, and it’s not cooked like sauce. Instead, it’s light, slightly sweet, and packed with the pure essence of tomato. Using the ripest, most deeply colored tomatoes for your tomato water is key; we want this ‘tini bursting with flavor! Let the mixture drain slowly in the fridge so you get a clean, almost translucent liquid. It’s delicate yet savory and concentrated, making this martini feel like something you’d find on a fancy garden party menu.
• Gin: A spirit with some, well, spirit really brings tomato water to life, and I think gin does it best. Vodka works too if you want something cleaner, but a London dry gin like Beefeater adds complexity that makes the whole drink pop. If you’re feeling fancy, go with a more botanical option—Hendrick’s brings cucumber notes while The Botanist leans citrusy—and both pair beautifully with tomato water. Just think about which herbs and spices you’d typically serve with tomatoes, and you’ll make the right choice.
• Dry vermouth: Just a splash of vermouth adds structure and balance, keeping the martini from feeling too sharp or vegetal. A good dry vermouth like Dolin or Carpano brings herbal, slightly floral notes that complement the tomato water beautifully. If you don’t have vermouth on hand, add a dash of lemon juice or swap it for Cocchi Americano.
• Optional garnishes: Fresh-from-the-garden tomatoes always taste best with a sprinkle of salt, and dipping just a portion of the rim of your martini glass in this seasoning makes the tomato water flavors really sing. A little lemon juice helps the salt stick to the rim of your glass. When it comes to garnishes, a swath of lemon peel floats perfectly in a coupe glass while a wedge of lemon perches perfectly in a rocks glass over ice. Citrus is a home bar essential that always has a purpose. If lemon isn’t your jam, a cherry tomato on a skewer can be reminiscent of a cherry in a Manhattan or a cocktail onion in a Gibson.

Directions

Step 1: Mix the martini

In a cocktail shaker filled 3/4 of the way with ice, add the gin, vermouth, and tomato water. Shake them vigorously until the mixture is very chilled, about 20 seconds.

Editor’s Tip: Shaking chills the drink quickly and creates a delicate froth that enhances the presentation. For a clearer, spirit-forward martini, stirring in a mixing glass will result in less dilution of the cocktail.

Step 2: Strain and garnish the martini

If you’re salting the rim, dip it into a plate of flaky salt. Strain the mixture into your prepared martini glass. Garnish the cocktail with a lemon twist or a cherry tomato, if desired.

Editor’s Tip: Gently wet about a quarter of the martini glass’s rim with lemon juice or water to help the salt adhere.

Tomato Martini Variations

• Bet on basil: Spritz basil oil on top for extra aromatic punch, or garnish the cocktail with a leaf.
• Make your garnish super extra: I go gonzo for garnishes, so my take would have a cherry tomato, a mozzarella ball and a sprig of basil on a cocktail skewer. You could also pickle cherry tomatoes and use them as the finishing touch (and as a great snack on the side).
• Add more veggies: For a refreshing variation, use a ribbon of cucumber as a garnish. You could even muddle some cucumber in the shaker before adding the ice and other ingredients.
• Spice it up: If you like things spicy, add a dash of hot sauce, like Tabasco, or a chili tincture. Also, consider rimming the glass with Tajin.

How to Store Tomato Martinis

If you’re making tomato water martinis for a crowd, you can batch the gin, vermouth and tomato water mixture in advance and chill it in the refrigerator for up to a day. Stir it well before serving, and strain it into individual glasses just before guests arrive. Don’t rim the glasses or garnish the cocktails until the last moment for the freshest presentation.

Tomato Water Martini Tips

What are the best tomatoes for tomato water?

The best types of tomatoes for tomato water are ripe, juicy summer tomatoes. Heirloom varieties work especially well because of their complex flavor and natural sweetness. Use a mix of red, yellow and even green tomatoes if you want to play with color and flavor. This is also the perfect way to use the beat-up and bruised ones that are on the verge of being too mushy to serve.

What can you use as a substitute for fresh tomato water in a tomato martini?

If you’re out of fresh tomato water, you can use high-quality, unsalted tomato juice and strain it well through cheesecloth to remove the pulp. That being said, tomato water really is key to the recipe. Tomato juice won’t be as delicate, but it still delivers a savory, garden-inspired twist.