Garden Afterglow

01

What you’ll need

• 400 g ripe yellow or golden cherry tomatoes, halved
• 1 small celery stalk, roughly chopped
• 1/4 tsp fine sea salt
• 20 ml fresh lemon juice
• 15 ml light agave syrup
• 1/8 tsp pink peppercorns, lightly crushed
• 160 ml chilled unflavoured sparkling water
• 2 clear ice spears
• 2 long celery ribbons
• 2 small celery leaf sprigs
• 2 golden cherry tomatoes, for garnish

02

Mix the drink

1. Pulse the halved tomatoes, chopped celery and salt in a food processor five or six times, just until crushed but not puréed.
2. Set a fine sieve lined with clean muslin or a coffee filter over a bowl. Add the tomato mixture and let it drain without pressing for 45 minutes. Measure 220 ml of the clear golden liquid and chill it for the remainder of the 60-minute chilling time.
3. Stir the chilled tomato water, lemon juice, agave syrup and crushed pink peppercorns in a small pitcher for 15 seconds. Fine-strain to remove the peppercorn pieces.
4. Place one celery ribbon and one clear ice spear in each chilled Collins glass. Divide the seasoned tomato water evenly between the glasses.
5. Top each glass with 80 ml chilled sparkling water and lift once gently with a bar spoon to combine while preserving the bubbles.