Special equipment: cocktail prism picks
Combine ingredients in mixing glass. Add ice and shake. Strain into highball glass filled 3/4 of the way with ice. Top with club soda and stir lightly. Garnish with a slice of sun-dried tomato on a cocktail prism pick.
Bring water to a boil. Remove coarse stems from thyme and soak boiling water for 3-4 minutes. Strain water through a fine strainer into sugar and stir thoroughly. Keep refrigerated. Will keep for 5 days refrigerated.
Dice ripe red tomatoes and combine in blender.
Blend on medium to high speed for 1-2 minutes until puree consistency.
Pour into a cheesecloth over a perforated pan, wrap puree with cheese cloth and tie the top, let drain overnight in the refrigerator. The result should be clear light pinkish red with no seeds. Will keep fresh for 2 days refrigerated.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Aviram Turgeman, Tour de France Beverage Director