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For the Tomato Base
  • 4 very, very ripe Kumato tomatoes
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon red pepper flakes
  • 1 sprig thyme
6 leaves basilFor the Preserved Horseradish
  • 500 grams horseradish root, peeled and sliced fine
  • 225 grams distilled white vinegar
  • 200 grams water
12 grams saltFor the Cocktail
  • 1.5 ounces vodka or pepper vodka
  • 1 teaspoon preserved horseradish
  • 5.5 ounces tomato base (herbs removed)
  • 1/4 teaspoon Worcestershire sauce
  • 3/4 teaspoon Calabrian chili paste
  • 1/4 teaspoon red wine vinegar
Kosher salt, as neededTo serve
  • 3 super tiny leaves basil
  • 1 wedge English cucumber (about 4-inches long)
  • Olive oil, as needed
  • Black pepper, as needed


Serves: 1


For the tomato base, grate the tomatoes using the coarse side of a box grater into a mixing bowl. Add the rest of the ingredients to the bowl and let sit for 3 hours. Reserve.

Combine all ingredients for the horseradish in a blender. Purée until very smooth. Add more water if necessary; it should be just covered with liquid. Taste for seasoning—it should taste very strong.

Mix the cocktail ingredients together and pour over ice. Serve with garnishes.