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Grilled tomato & strawberry caesar
The perfect addition to a hearty Easter dinner.
SERVES
1
TO
2
Ingredients
- 60 milliliters Gin (Hendricks)
- 60 milliliters prosecco
- 120 milliliters grilled tomato & strawberry puree
- 30 milliliters lemon juice
- 2 splashes lemon bitters
- 22 milliliters rosemary syrup
- 3 splashes chipotle Tabasco
For the tomato & strawberry puree:
- 3 whole, very ripe tomatoes
- 7-8 large, ripe strawberries
- 1/2 teaspoon salt
Directions
- Cut the tomatoes and strawberries into quarters. Grill on a BBQ or grill pan on the stove top until lightly charred.
- Remove and place in the bottom of a bowl, sprinkle with salt and allow to cool.
- Muddle the tomatoes and strawberries to a nice, liquid pulp.
- Pass through a coarse strainer and its ready to go.
- In a shaker tin, combine the tomato-strawberry puree, gin, lemon juice, lemon bitters and syrup.
- Shake vigorously on ice and strain into a Collins glass over ice (do not fine strain).
- Add the hot sauce, top with prosecco and garnish with a strawberry, curled cucumber, slice of lime and fine celery leaves.
