Collin Griffith

Oak at Fourteenth’s Tomato Martini makes guests rethink what a martini should be, says Collin Griffith, beverage director. “It provides them with a new and exciting libation that evokes memories. It reminds me of my mother’s garden, where I would eat tomatoes right off the vine,” he continues, noting how food and drink can tap into nostalgia and a connection to time and place to shape and improve the dining experience.

This late summer-harvest drink stars tomato-cucumber water added to a base of Woody Creek gin. “The juicy, savory notes of the tomato water play nicely with the botanicals in gin, particularly the lemongrass, coriander and citrus. We add a touch of Lillet Blanc to bring out hints of white flowers, honey and herbal notes,” says Griffith. The tomato water is made with heirloom tomatoes, cucumber, salt and basil, blended together, then strained through a very fine filter. The result is “a clarified taste of the garden.” He combines the spirits and tomato water with lemon bitters, then strains it into a martini glass and applies a speared cherry tomato and cucumber ribbon garnish. “This cocktail is a big hit because tomato season is so well received by so many,” says Griffith.

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