A take on the classic Gin Collins, spiked with a play on one of its ingredients: beefsteak tomatoes.
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Thyme simple syrup:
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.
Tomato water:
Dice ripe red tomatoes and combine in blender.
Blend on medium to high speed for 1-2 minutes until puree consistency.
Pour into a cheese cloth over a perforated pan, wrap puree with cheese cloth and tie the
top, let drain over night in the refrigerator. The result should be clear light pinkish red
with no seeds. Will keep fresh for 2 days refrigerated.
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Red Wine Poached Pears with Mascarpone Filling
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