u/ForagerBar

Created a slight variation from yesterdays dirty tomato martini. This time with no AI background involved... :)

“The Garden”

Specs:

1 oz Gin (Devil’s Grin)
0.5 oz Mezcal (Desolas)
0.5 oz Basil Eau de Vie (St. George)
1 oz Acid Adjusted Tomato Water (To lime acidity. Instructions below)
1 oz Roasted Red Bell Pepper & Oregano Syrup
0.75 oz Egg White
6 drops MSG solution
6 drops Saline solution

Garnish: Tomato leaf & Cracked black pepper

Dry shake, then shake with ice and double strain into a chilled glass (no ice).

Notes:
This drinks like a garden in a glass. The tomato water keeps it light and structured, while the roasted pepper syrup adds depth and a subtle sweetness. Mezcal brings a touch of smoke, and the basil eau de vie lifts everything aromatically.

Roasted Red Bell Pepper & Oregano Syrup:
12.5 oz total
7 oz sugar
8.5 oz water
3 oz roasted red bell pepper
0.5 oz fresh oregano

Acid Adjusted Tomato Water:
Match lime acidity using citric + malic acid. I just added tomato water to my acid calculator if you want exact numbers: https://www.theforagerbar.com/acid-adjustment-calculator

How I Make Clarified Tomato Water (Freezer Method):

1. Blend ripe tomatoes until fully liquified (large tomato varieties work best since they contain the most water)
2. Lightly season with a pinch of salt (optional, helps yield)
3. Pour into a container and freeze solid
4. Once frozen, place the block in a cheesecloth-lined strainer over a bowl
5. Let it thaw slowly in the fridge (12–24 hours)
6. Collect the clear liquid that drips through

You’ll end up with crystal clear tomato water with bright, fresh flavor and zero pulp.

Cheers!

IG: Foragerbar

Been working on a garden-driven dirty martini that leans fully into savory territory.

Super clean, vegetal, and layered with umami. The olive oil + cracked pepper on top really ties everything together.

“Gardentini”

Specs:

• 1.5 oz Gin (used Devils Grin)
• 1 oz Basil Eau de Vie (St. George)
• 0.5 oz Dry Vermouth (Dolin)
• 0.75 oz Clarified Tomato Water
• Bar spoon White Vinegar
• 6 drops Saline solution
• 6 drops MSG solution

Garnish:

• 6 Olive oil drops
• Cracked black pepper

Stirred and served up. Feel free to batch and keep in freezer. Add .5oz more tomato water or filtered water into batch if you do.

Notes:
This drinks more like a savory course than a traditional martini. The tomato water gives structure and umami depth without heaviness, and the vinegar sharpens everything into place. The Basil Eau De Vie adds lovely sweet basil on the aroma and flavor.

How I Make Clarified Tomato Water (Freezer Method):

1. Blend ripe tomatoes until fully liquified (large tomato varieties work best since they contain the most water)
2. Lightly season with a pinch of salt (optional, helps yield)
3. Pour into a container and freeze solid
4. Once frozen, place the block in a cheesecloth-lined strainer over a bowl
5. Let it thaw slowly in the fridge (12–24 hours)
6. Collect the clear liquid that drips through

You’ll end up with crystal clear tomato water with bright, fresh flavor and zero pulp.

Cheers!

IG: Foragerbar