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
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