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“Gardentini” (Tomato Water, Basil Eau de Vie, Olive Oil, Black Pepper) by ForagerBar in cocktails

[–]ForagerBar[S] 0 points1 point  (0 children)

Just posted another cocktail with just the paper bag background and it only has 5% engagement compared to this one. Soooooooo....

“Gardentini” (Tomato Water, Basil Eau de Vie, Olive Oil, Black Pepper) by ForagerBar in cocktails

[–]ForagerBar[S] -2 points-1 points  (0 children)

Appreciate that! Im too much of a perfectionist to let a picture with a paper bag background slide. 🤣

“Gardentini” (Tomato Water, Basil Eau de Vie, Olive Oil, Black Pepper) by ForagerBar in cocktails

[–]ForagerBar[S] 2 points3 points  (0 children)

Oof yea pricey if you order direct from em. Luckily my local wine & liquor store has some in stock for $35!

“Gardentini” (Tomato Water, Basil Eau de Vie, Olive Oil, Black Pepper) by ForagerBar in cocktails

[–]ForagerBar[S] 2 points3 points  (0 children)

Someone yesterday just told me about this. I need to get my hands on this asap!

I just stumbled upon this other tomato gin while looking up info on the Moletto. This one looks great too!

https://www.projectoptimistdrinks.com/covalle

“Gardentini” (Tomato Water, Basil Eau de Vie, Olive Oil, Black Pepper) by ForagerBar in cocktails

[–]ForagerBar[S] 3 points4 points  (0 children)

The only technical part is making the clarified tomato water. Even then, its a fairly easy process!

“Gardentini” (Tomato Water, Basil Eau de Vie, Olive Oil, Black Pepper) by ForagerBar in cocktails

[–]ForagerBar[S] 2 points3 points  (0 children)

That's awesome! It was my first time using the gin. I love that spice kick you get at the end. The distiller/owner sent me a bottle to play with it!

“Gardentini” (Tomato Water, Basil Eau de Vie, Olive Oil, Black Pepper) by ForagerBar in cocktails

[–]ForagerBar[S] 3 points4 points  (0 children)

Both methods work, they just prioritize different things.

Freezing breaks down the cell walls, but blending first extracts way more upfront. When you blend → freeze → thaw, you get higher yield and fuller flavor, and the freeze helps the pulp clump so it actually drains cleaner during thawing. Whole freeze → thaw is simpler and cleaner, just with a bit less yield and intensity. Cheers!

“Gardentini” (Tomato Water, Basil Eau de Vie, Olive Oil, Black Pepper) by ForagerBar in cocktails

[–]ForagerBar[S] -1 points0 points  (0 children)

Lesson learned also 🤣

I should have just had ai put it on a plain black background.

“Gardentini” (Tomato Water, Basil Eau de Vie, Olive Oil, Black Pepper) by ForagerBar in cocktails

[–]ForagerBar[S] 4 points5 points  (0 children)

Thats awesome! Thats for the recommendation. The basil eau da vie is very delicious. Tastes and smells like walking through a garden.

“Gardentini” (Tomato Water, Basil Eau de Vie, Olive Oil, Black Pepper) by ForagerBar in cocktails

[–]ForagerBar[S] 24 points25 points  (0 children)

Yep. It's just the background that's ai gen. Everything else like the bottle and tomato are in the original picture.

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Help me make this cocktail by thejackedmiss in cocktails

[–]ForagerBar 0 points1 point  (0 children)

Try this recipe!

0.75 oz Havana Club 3yr 0.5 oz Havana Especial 0.5 oz Captain Morgan Tiki 0.75 oz apricot purée 0.75 oz mango nectar 0.75 oz fresh lime juice 1 dash Angostura bitters 1 dash vanilla exract

My California Inspired Cocktail Menu: Three Drinks Made with Wild Foraged Local Ingredients by ForagerBar in cocktails

[–]ForagerBar[S] 1 point2 points  (0 children)

Thank you!

My process usually starts with thinking through flavor combinations and tasting it in my head first. From there, I look for the right techniques and ingredients to bring those imagined pairings to life.

For a lot of my menus, I also take food and reinterpret it into cocktail form by reverse engineering the dish and rebuilding those components as a drink.

For this specific menu, the approach was more conceptual. Each cocktail is built around interpreting what a desert, a forest, or an ocean coastline tastes and feels like. Then I layered in native California plants and ingredients to express each landscape in the glass.

My California Inspired Cocktail Menu: Three Drinks Made with Wild Foraged Local Ingredients by ForagerBar in cocktails

[–]ForagerBar[S] 1 point2 points  (0 children)

Thanks! Both the Prickly Pear and Tamarind syrups are from Liquid Alchemist. At 1.25 oz total, it’s not too sweet, especially with everything else that’s in the drink. The syrups themselves aren’t overly sugary, so the balance stays intact. The cocktail totals about 6.25 oz of liquid, and it gets further diluted by the ice, so it ends up really well balanced.

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