ALSO INSIDE

Get creative with these tomato drink recipes,

Restaurant Eugene sommelier George Lobjanidze created this refreshing cocktail using fresh summer heirlooms and herbs. The shrub is easy is make but requires about two days to macerate. You may mix the libation with vodka, gin, white rum, tequila or mezcal. Lobjanidze chose Neisson Rhum Agricole Blanc from Martinique. He garnishes his drink with dehydrated tomato slices and a sprig of basil; see other suggestions below.

For the shrub:

1 pound heirloom tomatoes,

roughly chopped

3/4 cup granulated sugar

1 cup fresh basil leaves, loosely

packed

3/4 ounce (1 1/2 tablespoons) tomato vinegar (may use apple-cider vinegar)

For the cocktail:

1 1/2 ounce tomato-basil shrub 2 ounces white rum (or other

spirit of choice)

1/2 ounce lemon juice soda water, for topping the drink basil sprigs, cherry tomatoes or heirloom tomato chunks, lemon slices or lemon peel for garnish (optional)

To make the shrub: Layer tomatoes, basil and sugar in a quart jar, and cover. After a few minutes, the tomatoes will begin to release their juices. Shake well to dissolve the sugar. Store in the refrigerator for 48 hours, shaking a few times each day. After two days, strain through a fine-mesh sieve. Discard solids. Mix in the vinegar, return the shrub to a clean jar with a lid cover, and store in refrigerator.

To make the cocktail: Place the tomato-basil shrub, rum, and lemon juice in a shaker. Fill shaker with ice. Shake well and strain into a tall glass filled with ice. Top with a splash of soda water. Add garnish if desired, and serve. Makes: 1 drink.

Per drink: 156 calories (percent of calories from fat, 1), trace protein, 7 grams carbohydrates, trace fiber, trace fat (no saturated fat), no cholesterol, 2 milligrams sodium.

STYLING BY GEORGE LOBJANIDZE; CONTRIBUTED BY CHRIS HUNT