Just Call It 'Gesamtkunstwerk'
By Aaron Hicklin
(Taken from Neue Cuisine: The Elegant Tastes of Vienna, by Kurt Gutenbrunner)
Tomato Pepper Martini (Paradeiser-Pfeffer Martini)
This is one of Wallse’s most beloved cocktails. People often look at the name and think it’s some kind of Bloody Mary hybrid. It’s not. Pepper vodka is mixed with a dash of Tabasco and homemade Tomato Water then strained into a chilled glass. The result is a fantastic, icy martini with a delicate tomato flavor and a touch of spice.
- 2 Tablespoons of tomato water (see accompanying recipe)
- ½ tsp celery salt
- 2 dashes Tobasco
- 1 oz pepper-flavored vodka
- 1 oz plain vodka
- 1 cherry tomato
1.Using a spray bottle, spritz a chilled martini glass with the vinegar, if using.
2.Fill a cocktail shaker with ice. Add the Tomato Water, celery salt, Tabasco, and both vodkas and shake well. Train the cocktail into the glass. Garnish with the cherry tomato, and serve.
Tomato Water (Paradeiserwasser)
Making Tomato Water is a great way to distill the essence of tomatoes into a limpid liquid. It can be used in a variety of dishes, sauces, and drinks, but I especially love it in the Tomato Pepper Martini. Just make sure you get ripe, juicy tomatoes, or you won’t get enough liquid out of them.
Makes Two Cups
- 5 pounds very ripe tomatoes, chopped
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
- 1 teaspoon sugar
- ½ oz gin
- 1 tablespoon white wine vinegar
- Dash of fresh lemon juice
1.In a blender, combine the tomatoes with all the other ingredients, and puree until smooth.
2.Line a colander with a large piece of cheesecloth and set the colander over a large bowl. Pour the tomato puree into the colander. Using kitchen string, tied the cheese cloth into a loose bundle. Transfer to the refrigerator and let the tomato water drip into the bowl overnight.
3.Pour the Tomato Water into a bowl and reserve the puree, if desired.
The Vienna 1900
I love the Viennese Earl Grey we get from our tea purveyor, Harney & Sons. It’s a black tea similar to the regular Earl Grey but Darjeeling is added to the base blend. In this cocktail, it infuses gin for a delicious highball.
- 1 cup loose Earl Grey
- 1 quart gin
For each serving:
- I tablespoon fresh lemon juice
- Tonic water
- 1 tarragon sprig
- 1 lemon slice
- Simple syrup (one cup sugar to one cup water, see below)
1.Make the tea-infused gin: In a quart-container, combine the sugar and water, bring to a simmer, and cook, stirring, until the sugar dissolves. Let the syrup cool slightly, then refrigerate.
2.Make the simple syrup: In a small saucepan, combine the sugar and water, bring to a simmer, and cook, stirring, until the sugar dissolves. Let the syrup cool slightly, then refrigerate.
3.Fill a cocktail shaker with ice. Add ¼ cup of the tea-infused gin, the lemon juice, and a splash of the simple syrup and shake well. Fill a highball glass with ice. Strain the drink into the glass and top off with tonic water. Garnish with tarragon sprig and lemon slice.
An Austrian take on the classic gin fizz, this colorful cocktail is prepared with pomegranate juice and a splash of elderflower syrup, which makes the drink both sweeter and tarter than the original.
- 2 tablespoons pomegranate juice
- 1 oz gin
- 1 tablespoon fresh lemon juice
- Splash of elderflower syrup
- 1 ounce Sekt or other sparkling wine.
1.Fill cocktail shaker with ice. Add all the ingredient apart from Sekt, shake well, and strain into a tall Champagne flute. Top off with Sekt, and serve.
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