The photo & recipe by Vivian Cromwell for Takara Sake USA.
Vivian Cromwell is a photographer and tech entrepreneur based in San Francisco Bay Area.
|Sho Chiku Bai Organic Nama||2.5 oz|
|Lemon Juice||0.75 oz|
|Ancho Chile Syrup||0.5 oz|
|Clear Tomato Water||1 oz|
|Maldon Salt||1 pinch|
|Mezcal Mist||To Finish|
|Sage and Blistered Tomatoes||For Garnish|
|Combine first five ingredients, stir, and strain. Add mezcal mist to finish and sage and blistered tomatoes for garnish.|
|To make tomato water, you may blend or cook it and add your favorite herbs to the mixture such as sage, rosemary, thyme, basil, etc. Make sure to let it drip through a cheesecloth in the fridge overnight. The water will look more yellow than red/orange-y.|