Passion On The Vine

Passion On The Vine

Morgan Eckroth
Prep Time

10-15 minutes

Build Time

5 minutes

Category

Mocktail

Tomatoes! I love tomatoes! And this drink will convince you to as well. The tomato water lends this tropical profile a bright acidity and base note that balances nicely with the vanilla and passionfruit. Tart, bright, and sparkling, this is truly my dream beverage.
Passion On The Vine

What You'll Need

    • Blender
    • Coffee filter or cheesecloth
    • Fine sieve
    • Tea kettle or saucepan
    • Small whisk
    • Drinking straw

    • 7-8 Campari tomatoes (or a similarly sweet variety)

    • 3g stone-milled hibiscus powder
    • 1.5oz hot water, for whisking
    • 1oz passionfruit nectar (I prefer Oregon Fruit Pourable Passionfruit)
    • 1/2oz tomato water
    • 1/2oz vanilla syrup
    • 3oz club soda
    • Dehydrated citrus wheel for garnish

    Build

      1. Blend the tomatoes on high for 30-45 seconds.
      2. Pour the puree over a coffee filter or cheesecloth placed on top of a fine sieve.
      3. Place the tomato water in the fridge to let it filter. This will take several hours.
      4. Repeat the filtration process if the water is still cloudy after the first filtration.
      5. Store in the fridge for up to five days.
      6. This recipe makes around 4-5oz of tomato water if the tomatoes are fully ripe.

      1. Sift the hibiscus powder through a fine sieve before adding the hot water.
      2. Whisk until foamy and smooth.
      3. Add the passionfruit nectar, tomato water, and vanilla syrup to a tall glass filled with ice.
      4. Add the club soda.
      5. Gently pour the hibiscus concentrate on top to layer it.
      6. Garnish with a dehydrated citrus wheel and serve with a straw.
      7. Stir the layers with a straw to combine before drinking.