INGREDIENTS
- 1.5 oz radish-infused Belvedere vodka
- 3 oz yellow tomato juice
- 4 oz fresh heirloom tomato juice
- 2 oz beet root juice
- Splash of fresh ginger juice
- Splash of yuzu juice
- Pinch of Hawaiian sea salt
- Pinch of cayenne pepper
- Dash of whisky Worcestershire sauce
For the Garnish:
- Green bean, bacon and horseradish crisp
- Red bell pepper and horseradish crisp
- Cucumber tomato strip
- Dried tomato basil chip
- Sprig of rosemary
1
Servings
5 mins
Prep Time
0 mins
Cook Time
5 mins
Total Time
GUIDE / INSTRUCTIONS
- Infuse the vodka with radish. Do not use horseradish, as it will overpower the drink.
- Blend or muddle heirloom tomatoes. Remove the skin first if you prefer.
- Prepare a glass full with ice, and add yellow tomato juice, heirloom tomato juice and vodka.
- Muddle fresh ginger root, and strain juice into glass.
- Add a pinch of Hawaiian sea salt and a pinch of cayenne pepper.
- Add a splash of yuzu juice and whiskey Worcestershire sauce.
- Once all ingredients are in the glass, stir gently to blend the drink.
- Garnish for the finishing touch.