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Drinks All Around: Adam Sanchez's When in Roma
Tomato water brings the umami
This month’s cocktail recipe comes to you from the most stoked bartender I’ve yet spoken to for this little column. That would be Adam Sanchez, who has been “in the hospitality game for more than 20 years." Sanchez currently works as Head of Beverages and Head of Experience for Chef Trev Presents, an outfit which creates in-home culinary experiences. In addition to bartending, Sanchez works as a handyman and a stand-up comic, taken all together, this makes him seem like an excellent man to know.
The cocktail he presents to me is one of his own making that he likes to call “When in Roma," though he has also dubbed it “Better Boy” and “What’s 'tomato' in Italian?” He describes it as “very umami, citrusy, flavorful.” The recipe? In Sanchez’s words: “Let’s do it!."
Ingredients:
1 cherry tomato cut in half, another for garnish
5 sage leaves: 3 to muddle, 2 for garnish
¾ oz. lemon juice
¾ oz. simple syrup
1 oz. tomato water
½ oz. mezcal
1 ½ oz whiskey. Sanchez likes to use Kansas City style whiskey, which is a mixture of bourbon, rye and sherry. He says regular rye works well, too.
1. Muddle your cherry tomato + 3 sage leaves and add to cocktail shaker.
2. Add in lemon juice, simple syrup, tomato water*, mezcal and whiskey. Place a large piece of ice in a tumbler. Give it a medium shake.
3. Double strain the drink through both a hawthorn strainer and a fine mesh strainer (you’ll get some debris in your drink if you skip this part).
4. Garnish. Sanchez slices into the cherry tomato he uses here and inserts the two little sage leaves into it.
*Tomato water is produced by squeezing tomatoes (4 or 5 should work for our purposes here) in a cheese cloth over a cambro, thus expressing the clear liquid of the tomato. This is a main source of the drink’s umami. Sanchez says he saw chef Steve Samson do this in Los Angeles and wanted to apply it to a drink.
Here's something you might be interested in.
Drinks All Around: Adam Sanchez's When in Roma
Tomato water brings the umami
Drinks All Around: Adam Sanchez's When in Roma
Tomato water brings the umami
This month’s cocktail recipe comes to you from the most stoked bartender I’ve yet spoken to for this little column. That would be Adam Sanchez, who has been “in the hospitality game for more than 20 years." Sanchez currently works as Head of Beverages and Head of Experience for Chef Trev Presents, an outfit which creates in-home culinary experiences. In addition to bartending, Sanchez works as a handyman and a stand-up comic, taken all together, this makes him seem like an excellent man to know.
The cocktail he presents to me is one of his own making that he likes to call “When in Roma," though he has also dubbed it “Better Boy” and “What’s 'tomato' in Italian?” He describes it as “very umami, citrusy, flavorful.” The recipe? In Sanchez’s words: “Let’s do it!."
Ingredients:
1 cherry tomato cut in half, another for garnish
5 sage leaves: 3 to muddle, 2 for garnish
¾ oz. lemon juice
¾ oz. simple syrup
1 oz. tomato water
½ oz. mezcal
1 ½ oz whiskey. Sanchez likes to use Kansas City style whiskey, which is a mixture of bourbon, rye and sherry. He says regular rye works well, too.
1. Muddle your cherry tomato + 3 sage leaves and add to cocktail shaker.
2. Add in lemon juice, simple syrup, tomato water*, mezcal and whiskey. Place a large piece of ice in a tumbler. Give it a medium shake.
3. Double strain the drink through both a hawthorn strainer and a fine mesh strainer (you’ll get some debris in your drink if you skip this part).
4. Garnish. Sanchez slices into the cherry tomato he uses here and inserts the two little sage leaves into it.
*Tomato water is produced by squeezing tomatoes (4 or 5 should work for our purposes here) in a cheese cloth over a cambro, thus expressing the clear liquid of the tomato. This is a main source of the drink’s umami. Sanchez says he saw chef Steve Samson do this in Los Angeles and wanted to apply it to a drink.
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