I'm sure that "tomato" and "cocktail" will conjure up thoughts of Bloody Mary's and celery stalks for most people (it did for me), but let me assure you that there is new life for tomatoes in cocktails. Let us not even consider that jar of tomato juice in the back of the cupboard when we have lovely little tomatoes in season. This cocktail is much lighter and fresher than its brunch-bound cousin.

Makes 1 drink

• 4 cherry tomatoes
• 3-4 fresh basil leaves, torn
• 1 lemon wedge
• 1 pinch sea salt
• ice
• 1 1/2 ounce gin
• basil sprig, for garnish

1. Muddle the whole cherry tomatoes, basil leaves, lemon juice from the lemon wedge, and pinch of sea salt in a shaker. (If you don't have a muddler, the handle of a wooden spoon works just fine.) Muddle until you get a good amount of juice from the tomatoes.
2. Add ice, and shake well. Strain through a fine sieve into a lowball cocktail glass.
3. Add gin, a little ice, and stir. Garnish with basil sprig, and enjoy!