Tequila Blend - Fermented Tomato Water
Our twist on a Margarita is a great example of how closely our bar and kitchen work together. Our pan con tomate uses lovely juicy tomato from the Isle of White and grates them to spread on some toasted bread. We then take the tomato water drained off and ferment it for 2 weeks to give it some zing then mix with a little sugar and citric acid. The essential addition of tequila giving bright agave, pepper and creaminess. Finished of with a few drops of Dorset Sea Salt solution & a shard of fruit leather made from the discarded tomato skins.