Botanist Tomartini

By Masami Makino

  • The Botanist
  • 15ml Passoa passionfruit liqueur
  • 10ml Carib sugar syrup
  • 10ml lemon juice
  • 90ml natural mineral water
  • Bruichladdich Islay Barley 2007
  • 60g dry ice
  • Thyme
  • 1-2 ‘fruit tomatoes’ (a Japanese tomato with increased sugar content)


Mash the fruit tomatoes inside a Boston shaker, then pour in The Botanist, Passoa, Carib sugar syrup, and lemon juice, in that order. Place dry ice at the bottom of a glass, pour in natural mineral water, and sprinkle the Bruichladdich Islay Barley 2007. Shake the Boston shaker and its ingredients, then pour into the glass (prepared above) while filtering. Gently tap the thyme before decorating it atop the glass.

Foraged from a botanical garden in Chiba.

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