Glasshouse Whisper

01

What you’ll need

• 2 ripe Green Zebra tomatoes, about 400 g, cored and roughly chopped
• 1/2 small English cucumber, about 120 g, roughly chopped
• 10 seedless green grapes, divided
• 8 fresh lovage leaves, divided
• 1 tablespoon fresh lemon juice
• 2 teaspoons light agave nectar
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon celery seed
• 2 tablespoons chilled filtered water
• 120 ml plain soda water, verified alcohol-free, very well chilled

02

Mix the drink

1. Place 2 of the green grapes in the freezer for at least 60 minutes; these will become the garnish. Chill the soda water at the same time.
2. Add the chopped tomatoes, cucumber, remaining 8 grapes, 6 lovage leaves, lemon juice, agave, sea salt, celery seed and filtered water to a blender. Pulse six to eight times, just until broken into a coarse wet pulp; do not blend until foamy.
3. Set a fine-mesh sieve over a deep bowl and line it with a rinsed paper coffee filter. Spoon in the pulp, cover and refrigerate for 75 to 90 minutes, allowing the liquid to drip through under its own weight. Do not press or stir the pulp, which would cloud the drink.
4. Discard the pulp. Pour the clarified base through a fresh damp coffee filter if any visible sediment remains. The liquid should be almost clear with a faint green cast.
5. Chill two small double-walled low tumblers for 10 minutes. Divide the clarified base evenly between them, pouring slowly to preserve its clarity.
6. Add 60 ml chilled soda water to each glass by pouring it gently down the inside wall. Give each drink one slow lift with a bar spoon, stopping before the bubbles are lost.