- 5 Ripe tomatoes
- ½ teaspoon salt
- 1 ounce tomato water
- 3 ounces gin
- 1 caper berry
Purée tomatoes and salt in a robot coupe.
Wrap purée in a triple layer of cheesecloth and place in a chinois with a bowl underneath. Let sit overnight.
Chill reserved liquid before using.
Put gin and tomato water in a shaker with ice. Shake.
Spritz glass with vermouth, pour in mixture, garnish and serve.