Golden Garden

01

What you’ll need

• 1 packed cup halved yellow cherry tomatoes (about 200 g)
• 1/8 teaspoon fine sea salt
• 5 fresh basil leaves, divided
• 2 tablespoons fresh lemon juice
• 1 tablespoon light agave syrup
• 1 small pinch ground white pepper
• 180 ml chilled vegan alcohol-free tonic water
• Ice, for mixing
• 2 thin lemon twists, for garnish

02

Mix the drink

1. Place the yellow tomatoes, sea salt and 3 basil leaves in a bowl. Muddle firmly until the tomatoes release their juice, then let the mixture stand for 15 minutes.
2. Pulse the mixture three or four times in a blender, just enough to break it down without turning the seeds bitter.
3. Line a fine sieve with a damp coffee filter or clean nut-milk bag and set it over a measuring cup. Pour in the tomato mixture and let it drip without pressing until you have about 120 ml of clear pale-gold tomato water.
4. Whisk the tomato water with the lemon juice, agave syrup and white pepper. Chill for at least 30 minutes.
5. Fill a mixing glass halfway with ice. Add the chilled tomato mixture and stir for 15 seconds, then strain evenly between two chilled glasses.
6. Top each glass slowly with 90 ml tonic water and give one gentle lift with a bar spoon so the bubbles remain lively.