Chef Dissen’s Heirloom Tomato “Eau de Vie” Recipe

Our Homegrown Tomato Contest and Party, in partnership with the Market Place, is just around the corner: Saturday, August 11! If you haven’t reserved your spot in the contest or purchased your ticket to munch and mingle, click the link above! Market Place’s executive chef and owner, William Dissen, spilled the beans about the event menu in this week’s Eatin’ in Season via Mountain Xpress. Click for the party sneak peek and keep reading to snag the recipe for his tantalizing tomato cocktail!

Heirloom Tomato Eau de VieHeirloom Tomato “Eau de Vie”
Courtesy Chef William Dissen, Market Place
(yields 4 cocktails)

For Tomato Water:

3 local heirloom red tomatoes—ripe, chopped
1 cucumber—peeled, seeded, chopped
3” piece of lemongrass, chopped
1/4 tsp. sugar
1/2 tsp. salt
Lemon juice from 1/2 lemon
Lime juice from 1/2 lime
Orange juice from 1/2 orange
1 20” piece cheesecloth

For “Eau de Vie”:
16 oz. tomato water
6 oz. citrus vodka
4 local cherry tomatoes
4 lemon twists

For Tomato Water:

  1. In a blender, process the first 5 ingredients until smooth.
  2. Place cheesecloth in a large strainer over another nonreactive container. Gather up the side of the cheesecloth and tie together. Place in a refrigerator and allow to sit overnight to strain.
  3. Discard tomato sack and stir in lemon, lime, and orange juices.

For “Eau de Vie”:
(for each drink)

  1. Fill shaker with ice and add 4 oz. tomato water and 1 1/2 oz. citrus vodka. Stir well and strain into a chilled martini glass.
  2. Garnish the glass with a skewered cherry tomato and lemon twist.

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