“This is a savory cocktail that represents a form of Argentine cooking,” says creator Jess Lambert, Head Bartender at Boleo in Chicago. This tequila-based cocktail, the Tanglefoot, contains smoked tomato water, raspberry-basil syrup and lime juice. “The tomatoes are blanched, skinned, pulsed and strained through a cheese cloth to produce a beautiful tomato water that is then seasoned with smoked sea salt,” says Lambert. Basil is macerated in a bright, raspberry syrup and removed. “The tequila adds a soft, vegetal base.” It’s a good move when you need a break from the Irish whiskey this weekend.

Tanglefoot

By Head Bartender Jess Lambert at Boleo

  • 2 oz Herradura Reposado
  • 1 oz Smoked Tomato Water
  • 0.5 oz Raspberry-Basil Syrup
  • 0.5 oz Lime Juice

Shake, strain and serve on the rocks in a rocks glass. Garnish with a basil leaf and dehydrated citrus.