The Wolf Peach
The Wolf Peach cocktail captures Santa Barbara's late-summer abundance with vodka, fresh tomatoes, basil, and preserved lemon in a vibrant drink.
Equipment
- Coupe glasses
Ingredients
- 4 ounces vodka, American Star preferred
- 1½ ounces Lillet Rosé
- 1 medium tomato, a red heirloom variety recommended
- 2 sprigs lemon basil, you may substitute regular basil
- 1½ tablespoons preserved lemon, rinsed and thinly sliced
Instructions
- Slice tomato into 8 pieces and put in cocktail shaker. If you lose some seeds along the way, that’s fine; you will be straining this drink. Add basil and slivers of preserved lemon, saving 2 to garnish finished cocktails. Add vodka. Muddle well—until the tomato is somewhat broken down. Let sit for 5 minutes. You don’t have to be precise about the timing; it’s just a guideline.
- After that time, be sure the tomato seems further decomposed. Add Lillet. Add ice; shake. Strain—and you have to strain this drink as you want a relatively smooth consistency—into cocktail glasses (coupes preferred). Add a sliver of preserved lemon to each glass.
Nutrition
Calories: 180kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 4mg | Potassium: 152mg | Fiber: 1g | Sugar: 4g | Vitamin A: 618IU | Vitamin C: 9mg | Calcium: 10mg | Iron: 0.2mg