The Japanese Tomato Sour Experiments, with the Tomato Paloma, Martini, and Margarita!

I recently came back from a trip to Hong Kong and Japan where I found some interesting cocktails that I want to try to recreate with all of you! The first one is the Tomato Sour, introduced to me at a little Soba house in Kyoto, and was quite interesting. I haven't quite found the perfect way to recreate this drink, so let's explore a number of different methods for creating tomato cocktails. We muddle cherry tomatoes, infuse tequila and mezcal, create tomato water, use smoked tomato oil, and create tomato puree to make Sours, Palomas, Martinis, and Margaritas. Each method is interchangeable and expandable for extreme flavor combinations. The Tomato Water is the only real recipe in this video, and that is made by blending 1lb of tomatoes with a 1/2 tsp of salt. Put the puree in a nut milk bag, in a strainer, over a bowl, and store in the fridge overnight (or for 24 hours). Collect the clear liquid without squeezing the nut milk bag. This yields about a 1/2 cup, which is good for a few cocktails, and this won't last but a few days in the fridge. For extra flavor, blend in a basil leaf, or some thyme sprigs, or anything you can think of! The smoked tomato oil can be found here, and this is not an affiliate link, I just dig this stuff: https://algaecookingclub.com/products... I didn't find the Japanese Tomato Sour, but I think I'm on the right track, and with a little more experimentation, I'll revisit this topic in the future, hopefully with the correct recipe. Thanks for watching, and I'll catch you at the next Happy Hour!