Summgarita

Name: Summgarita
Total time: 5 min
Cuisine: American
Ingredients: 1 kg green tomatoes, cut into small chunks; 1 handful lemon tea tree leaves and tender stems; 1 handful Makrut lime leaves; 1 handful Tahitian lime leaves; 100 ml water; 1 part ascorbic acid; 3 parts citric acid; 1 sugar; 60 ml Don Julio Blanco Tequila; 30 ml Tomato Sour; 15 ml Agave Nectar; 1 rim Black Lime salt

Serves 1

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Summgarita

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Serves 1

Directions

1Add Makrut lime leaves to a mortar and pestle. Crush roughly, before adding 100ml of water. Pour into a container and allow to sit for 3 hours in the fridge, between 5-7 degrees celsius. Repeat the same process for Lemon Tea Tree and Tahitian Lime leaves.
2Roughly chop green tomatoes. Add to a blender and blitz on high until fully liquified. Strain and allow to settle before racking out some of the floating solids.
3Strain your leaf macerations through a coffee filter.
4Once strained, blend into the green tomato juice to taste/smell, 10ml at a time.
5Combine 3 parts of citric acid to 1 part of ascorbic acid by volume. Take 60ml of juice and add sugar until the sour concentrate measures a pH of 1.7 or close-to.
6Add acidic concentrate to green tomato juice 15ml at a time until overall pH reads 2.7. Add a decent pinch of flake salt and stir to combine.
7Shake this super hard over ice.
8Single strain into a rocks glass rimmed with Black Lime salt and top with fresh ice.

Ingredients

1 kg green tomatoes, cut into small chunks
1 handful lemon tea tree leaves and tender stems
1 handful Makrut lime leaves
1 handful Tahitian lime leaves
100 ml water
1 part ascorbic acid
3 parts citric acid
1 sugar
60 ml Don Julio Blanco Tequila
30 ml Tomato Sour
15 ml Agave Nectar
1 rim Black Lime salt

Equipment

mortar and pestleblendercoffee filterpH meter

Summgarita

Serves 1

instagram.com

Summgarita

instagram.com

Serves 1

Directions

1Add Makrut lime leaves to a mortar and pestle. Crush roughly, before adding 100ml of water. Pour into a container and allow to sit for 3 hours in the fridge, between 5-7 degrees celsius. Repeat the same process for Lemon Tea Tree and Tahitian Lime leaves.
2Roughly chop green tomatoes. Add to a blender and blitz on high until fully liquified. Strain and allow to settle before racking out some of the floating solids.
3Strain your leaf macerations through a coffee filter.
4Once strained, blend into the green tomato juice to taste/smell, 10ml at a time.
5Combine 3 parts of citric acid to 1 part of ascorbic acid by volume. Take 60ml of juice and add sugar until the sour concentrate measures a pH of 1.7 or close-to.
6Add acidic concentrate to green tomato juice 15ml at a time until overall pH reads 2.7. Add a decent pinch of flake salt and stir to combine.
7Shake this super hard over ice.
8Single strain into a rocks glass rimmed with Black Lime salt and top with fresh ice.