CAE­SAR’S GHOST

Canada’s 100 Best - - Cocktails -

Makes 6 cock­tails

IN­GRE­DI­ENTS

• • • • • • •

• 2 kg (about 4½ lb) top-qual­ity ripe toma­toes 2 tsp kosher salt

6 cher­ry­stone clams, scrubbed and flushed 50 ml (¼ cup) white wine

1 clove gar­lic, crushed

1 small sprig thyme

360 ml (12 fl oz) top-qual­ity vodka or gin

(like Cirka, Pur or Un­gava), freezer tem­per­a­ture 1 Thai chili, sliced into very thin rings, seeded

METHOD

Quar­ter the toma­toes and add them along with the salt to the bowl of a food pro­ces­sor. Blitz to a chunky purée. Line a colan­der with lay­ers of cheese­cloth (or cof­fee fil­ters) and place over a bowl. Pour purée into the colan­der, cover with plas­tic wrap, and trans­fer to the re­frig­er­a­tor overnight. Then dis­card pulp and re­serve tomato wa­ter, cov­ered.

Mean­while, poach clams in wine, with thyme and gar­lic, un­til they open—about 3 min­utes. Re­move clams from shell, skewer each on a swiz­zle stick and dis­trib­ute be­tween 6 chilled mar­tini glasses. Add to each 60 ml (2 fl oz) vodka, add tomato wa­ter to de­sired strength, and gar­nish with chili slices.

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