A little tomato liquid gives this spritz a savory edge. Maureen Petrosky’s original tomato-water and basil cocktail is the culinary comparison; this quick pressed version is a separate TFA drink and may contain cloudy pulp. It does not promise the clarity of an overnight gravity-filtered tomato water.

Ingredients, Yield and Timing

  • 1 cup rinsed ripe cherry tomatoes, plus more if needed to obtain 3 fluid ounces pressed liquid
  • 1/4 teaspoon fine sea salt for the first cup of tomatoes
  • 4 rinsed fresh culinary basil leaves
  • 1 fluid ounce measured lemon juice
  • 1 fluid ounce prepared, cooled 1:1 simple syrup (equal volumes sugar and water)
  • 6 fluid ounces chilled soda water
  • 2 fluid ounces dry vermouth, optional; omit for the base mocktail
  • Ice for shaking and two 12-fluid-ounce glasses

Makes two drinks. The mocktail base contains 11 fluid ounces before shake dilution and ice, or 5 1/2 fluid ounces each. Vermouth adds 1 fluid ounce per glass. Allow about 15 minutes active prep and 35 minutes total including the 20-minute chilled tomato rest with cooled syrup ready; making/cooling syrup adds about 15-20 minutes and can overlap the rest. A cup of tomatoes does not guarantee 3 fluid ounces pressed liquid.

Rinse tomatoes and basil before cutting; the tomato-liquid yield must be measured.
Rinse tomatoes and basil before cutting; the tomato-liquid yield must be measured.

Method

  1. Wash hands, equipment, tomatoes, basil and lemon before cutting. Halve 1 cup tomatoes, toss with 1/4 teaspoon salt and refrigerate a covered 20-minute rest.
  2. Press gently through a fine sieve into a measuring cup. This makes pressed tomato liquid that may be cloudy. Measure 3 fluid ounces; press extra rinsed tomatoes without additional salt if needed. Starting fruit does not guarantee output.
  3. Put 3 fluid ounces tomato liquid, basil, lemon juice and cooled syrup in an ice-filled shaker. Add 2 fluid ounces vermouth only if making the alcoholic version. Shake about 8 seconds.
  4. Strain equally into two 12-fluid-ounce glasses half filled with fresh ice. Top each with 3 fluid ounces soda and stir gently. Serve immediately.
  5. Keep reserve tomato liquid and syrup at 40 F (4 C) or below and use the same day; freeze extra. Discard after more than two hours without cold holding, or one hour above 90 F (32 C).
Pressed tomato liquid may be cloudy; measure the pour rather than assuming a fixed extraction yield.
Pressed tomato liquid may be cloudy; measure the pour rather than assuming a fixed extraction yield.

Syrup and Variations

For syrup heat 1/4 cup sugar with 1/4 cup water until dissolved, cool promptly and measure output. Use 2 tablespoons (1 fluid ounce) for the two-drink batch. The ratio is equal volumes, not weights. Refrigerate for the day and freeze extra.

For a pepper accent add 1/16 teaspoon ground black pepper to the two-drink shaker. Lime may replace lemon at the same measured 1-fluid-ounce batch pour. For a larger nonalcoholic drink add 2 fluid ounces potable water to the batch, then divide equally; each drink has 6 1/2 fluid ounces before dilution/ice. A labeled commercial 0.0% aperitif can replace the optional vermouth at 2 fluid ounces per batch, but check its alcohol and ingredient label; zero-proof marketing alone is not a measured alcohol content. Otherwise omit it for the base mocktail . Adding extra tomato liquid requires measuring extra output rather than assuming the first cup supplies it.

Divide the measured base evenly, then add three fluid ounces soda to each glass.
Divide the measured base evenly, then add three fluid ounces soda to each glass.

Serving Ahead and Review Limits

Keep cut tomatoes, liquid and syrup cold; add soda at serving. The salt rest is for flavor extraction, not preservation. Tearing basil does not invariably make it bitter, and this page supplies no absolute oil-release rule or alcohol percentage for the finished drink. Normal clarity, smell or color is not a safety test. Refrigerate promptly in small clean containers at 40 F (4 C) or below. Discard after more than two cumulative hours without cold holding, or one hour above 90 F (32 C). Do not wait for a large batch to cool on the counter. Normal smell and appearance do not establish safety. These are TFA culinary adaptations, checked for quantities and handling against the sources below. They have not been kitchen tested; source comparisons do not certify flavor, shelf life or medical suitability.

Sources and Review Limits