Rosemary Tomato Confit
When I have a ton of fresh tomatoes on hand, this is one of my favorite things to make.
Some may disagree with me on this, but I, an avowed beer lover, feel that even though beer is almost always appropriate, New Year’s Eve calls for something a little more fancy. Either champagne or cocktails. This year, we’re cooking up a delectable culinary adventure of a meal that involves salmon, cheese puffs, green beans and so many lemons and herbs. Which makes it perfect to go along with a martini I developed over the holidays:
There’s a lot of ways you can go about making this baby. Since I happened to have on hand my basil-infused vodka and some herb syrup, I went ahead and used those in my drink. Both of those are not totally necessary if you have a bunch of sage and a muddler (which I also used ).
Here’s what you need, per drink:
Add the vodka, lemon juice, syrup and sage leaves to your shaker and muddle. If you like, you can also add a little lemon zest or peel to it as well.
Add the ice to the shaker and shake a few times (your hand will be about ready to freeze off very quickly). Strain into a martini glass and garnish with lemon peel.