Last year I smoked much of September’s heirloom tomato harvest, then froze them in freezer bags and used them in stews, sauces, and soups throughout the winter and spring.  This year I’m smoking the tomatoes again, but instead of freezing, I’m preserving them as “Shrub Syrups”. Here are 3 cocktail recipes that make excellent use of the Smoked Tomato Shrub Syrup in particular.

Smoky Tomato Shrub Bloody Mary
Smoky Tomato Shrub Bloody Mary

Basic Explanation of a Shrub Syrup:

A shrub syrup is a concentrated syrup made of fruit, sugar and vinegar.  There are various methods of extracting the juice from the fruit (i.e., cold shrubbing vs. hot shrubbing), and various ratios of fruit juice to sugar to vinegar.  

click here to see methods for making and using shrub syrups.

Popular Uses of Fruity Shrub Syrups

Recently there has been a revival of shrub-based drinks, especially in the cocktail world.  Shrub syrups can take cocktails to new levels, adding depth and complexity to a drink, especially when bitters are added in.

For non-imbibers, the popularity of the SodaStream as a replacement for sweet carbonated beverages (i.e., soda pop) is the perfect foil for shrub syrups.  

No sodasteam?  Just add a few tablespoons of shrub syrups to any kind of fizzy water (club soda, sparkling water, tonic water, etc.) and you have a really nice way to get that much-needed water into your dehydrated body.  

Make it as sweet as you want and control the calorie count yourself  instead of the soda companies controlling it for you.

Favorite uses for the Smoked Tomato Shrub Syrup

The Smoked Tomato shrub syrup doesn’t lend itself to Italian Sodas and Spritzers like the fruity shrub syrups. It is more commonly used as a salad dressing, a marinade or an addition to sauces.

There are however, some specific cocktails that are enhanced and made special with the Smoked Tomato shrub syrup. Here are 3 of my favorites:

The Smoky Tomato Martini

Smoked Tomato Shrub Martini
Smoked Tomato Shrub Martini

In a shaker of ice, combine:

Shake ingredients and strain into martini glass.  Garnish with cherry tomatoes and mozzarella balls.

The Smoky Tomato Daquiri

Tomato & Smoked Cherry Shrub Daiquiri
Tomato & Smoked Cherry Shrub Daiquiri

In a shaker of ice add all of the above ingredients, shake and strain into glass.  Garnish with a lime wheel.

The Smoky Tomato Bloody Mary

Smoky Tomato Shrub Bloody Mary
Smoky Tomato Shrub Bloody Mary

Directions:

  • 3:1 ratio of sea salt to celery salt (for rimming salt)
  • Sprig of dill
  • 2-3 cherry tomatoes
  • 2 jalapenos
  • 3 Tbsp lime juice
  • 1 1/2 oz. gin
  • 1 oz cucumber liqueur
  • 3 oz smoked tomato syrup
  • 2 dashes bitters

Ingredients:

  1. Grind sea salt and celery salt together in a coffee grinder and place on a flat plate
  2. rim a tall glass with a lime wedge and press it into the celery salt on the plate to form a salted rim
  3. In a cocktail shaker muddle together the dill, cherry tomatoes, jalapenos and lime juice
  4. Add to the shaker some ice, the gin, cucumber liqueur, smoked tomato syrup, and bitters
  5. Add ice to rimmed glass. Shake the ingredients in the shaker for about 10 seconds and strain into the rimmed bloody mary glass.

Video of “how-to” make the Bloody Mary (plus a “behind the scene at our farm)

**Note:  The beginning of this video is a behind the scenes look at HeathGlen’s Farm.  If you want to go straight to the “how-to” on the Bloody Mary, skip to 1:00.

4 Comments

  1. Cherry Jeffs on July 26, 2019 at 11:26 am

    A question! How do smoked tomatoes differ from sun-dried tomatoes, Dorothy?

    • dorothy stainbrook on July 26, 2019 at 11:58 am

      Hi Cherry, The flavor is actually quite different between the two. Sun-dried tomatoes are preserved by drying the tomatoes (usually in a dehydrator) and they concentrate the fresh tomato sugars. Smoked tomatoes also dry the tomatoes, but only “after” they have been smoked over some sort of wood in a contained smoker. The flavor will have a smoky BBQ-type of flavor which is more complex and quite different than the taste of sun-dried tomatoes.

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  3. Pork Ragu & Spaghetti Squash for the Slow Carb Diet on September 19, 2014 at 10:57 am

    […] See this post for more on how to use the Smoked Tomato Shrub Syrup in cocktails. […]

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