Roasted tomato by Emil Hed

Roasted tomato

  • 50 ml Talisker
  • 100 ml roasted tomato juice
  • 5 ml lemon juice
  • 10 ml Pickled cucumber syrup
  • 15 ml Worcestershire sauce
  • Salt & pepper
  • Celery & olive oil foam



Mix all ingredients (except the celery foam) in a shaker with ice, put a hawthorn strainer on top, and gently throw the mixture between the shaker with ice, and a shaker without. This is to dilute the drink, but also to get some air into it. Pour over a big ice cube in a rocks-glass, finish of with the foam, and some salt on top.

Roasted tomato juice:

 Preheat the oven to 150-200 °C. Rinse and cut 4-5 tomatoes in half. Scoop out the seeds, dip them in olive oil and place on an oven tray, cut side up. Sprinkle salt, pepper, basil and thyme on top. Bake the tomatoes for about 2 h and let them cool off afterwards. Then mix the baked tomatoes in a blender until smooth and strain it. Celery & olive oil foam Blend 300 g of celery with 500 ml simple syrup (50:50). Strain the syrup from the celery. Add 100 ml of olive oil and 200 ml of egg white to the celery syrup. Pour the blend into a cream whipper and charge with two bulbs. Charge once, shake the whipper, charge again and shake. Keep the whipper chilled for best results.

This drink was made by Emil Hed during the Scandinavian Detours 


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