Grilled tomato & strawberry caesar

By Michael Bonacini
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The perfect addition to a hearty Easter dinner. 

SERVES
1
 TO
2
TOTAL TIME

Ingredients

  • 60 milliliters Gin (Hendricks)
  • 60 milliliters prosecco
  • 120 milliliters grilled tomato & strawberry puree
  • 30 milliliters lemon juice
  • 2 splashes lemon bitters
  • 22 milliliters rosemary syrup
  • 3 splashes chipotle Tabasco

For the tomato & strawberry puree:

  • 3 whole, very ripe tomatoes
  • 7-8 large, ripe strawberries
  • 1/2 teaspoon salt

Directions

  1. Cut the tomatoes and strawberries into quarters. Grill on a BBQ or grill pan on the stove top until lightly charred.
  2. Remove and place in the bottom of a bowl, sprinkle with salt and allow to cool.
  3. Muddle the tomatoes and strawberries to a nice, liquid pulp.
  4. Pass through a coarse strainer and its ready to go.
  5. In a shaker tin, combine the tomato-strawberry puree, gin, lemon juice, lemon bitters and syrup.
  6. Shake vigorously on ice and strain into a Collins glass over ice (do not fine strain).
  7. Add the hot sauce, top with prosecco and garnish with a strawberry, curled cucumber, slice of lime and fine celery leaves.

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