I have to admit that the tomato water shot was probably the last thing on my mind to have as a shot. Generally, I prefer sipping my drink, enjoying the taste and the aroma, and slowing down the time. I’m not a big fan of shots because they bypass the sensory receptors and don’t allow you to enjoy the drink flavour fully.
The opposite is true with the tomato water shot; you can not sip it and have the same taste as if you were drinking it as a shot. It has three different textures that must be combined simultaneously to fully enjoy the intended flavour.
The different textures/parts are Basil ravioli with a suspended piece of cheese, Infused tomato water, and mango foam.
I created this drink for a Niagara Icewine Festival gala dinner. Every January in Niagara Falls, Ontario, people gather to celebrate, enjoy and taste Niagara wines. It is a month-long festival culminating in an evening gala, where people get to try all kinds of Icewines, cuisine, and drinks. It is truly a great event to experience and be part of it.
This drink can be alcoholic as well as non-alcoholic. The version below is the non-alcoholic one, which can easily be converted with some vodka, rum, or Oloroso sherry.
Delicious Tomato Water Shot
Ingredients
- Basil Jalapeno ravioli*
- 1 small piece of Cheddar cheese
- Tomato water infused*
- Mango foam*
- Place the ravioli in a shot glass, add the tomato water. Top with mango foam. Sprinkle some chopped fresh basil on top.Â
Basil Jalapeno ravioli*
- Basil Jalapeno syrup*
- Â small piece of Cheddar cheese
- 0.7% of liquid - Sodium Alginate
- 5 gr Calcium Chloride
- 1000 ml water
Tomato water*
- 5 Ripe tomatoes
- 1 stick lemongrass, chopped, discard the green ends
- salt
- pepper
- oregano
- ½ oz lemon juice
Mango foam*
- 350 ml of Mango juice.
- 150 ml Passion fruit juice
- 0.5% Xanthan gum - of the total amount
Mango foam 350 ml of Mango juice. 150 ml Passion fruit juice 0.5% Xanthan gum – of the total amount Blend using an immersion blender. Let it sit for a couple of hours to eliminate the air bubbles. Pour it into a whipper canister and charge it with one N20 cartridge for a 0.5L canister. Shake the canister a few times and put it into the refrigerator for at least two hours. If you need the foam immediately, it will take at least 10-15 min. If you are unsure how to make foam, more information is here. |
Mango foam 350 ml of Mango juice. 150 ml Passion fruit juice 0.5% Xanthan gum – of the total amount Blend using an immersion blender. Let it sit for a couple of hours to eliminate the air bubbles. Pour it into a whipper canister and charge it with one N20 cartridge for a 0.5L canister. Shake the canister a few times and put it into the refrigerator for at least two hours. If you need the foam immediately, it will take at least 10-15 minutes. If you are unsure how to make foam, more information is here. |
Tomato Water 5 Ripe tomatoes One stick lemongrass, chopped, discard the green ends salt pepper oregano ½ oz lemon juice Chop the tomatoes and add the spices or the spices of your choice. Mix everything and put in a colander lined with cheesecloth. Cover it and put it in the fridge overnight. The tomato water will be strained overnight into the bowl. On the following day – grab the ends of the cheesecloth and squeeze the remaining water slowly from the tomatoes. Add the lemon juice to the water and stir. Double strain into a clean container. Refrigerate it. |
Tomato Water 5 Ripe tomatoes One stick of lemongrass, chopped, discard the green ends salt pepper oregano ½ oz lemon juice Chop the tomatoes and add the spices or the spices of your choice. Mix everything and put in a colander lined with cheesecloth. Cover it and put it in the fridge overnight. The tomato water will be strained overnight into the bowl. On the following day – grab the ends of the cheesecloth and squeeze the remaining water slowly from the tomatoes. Add the lemon juice to the water and stir. Double strain into a clean container. Refrigerate it. |