Turn your back on the bar for a second and.....

Delicious happens.

My favorite purveyor....

I just get a little excited everytime I see this. It's great when you can take something from the ground to the table in a matter of hours, and inspiration is as simple as a walk in the backyard.

Nearly finished product...

So the tomato infusion turned out pretty good, not entirely happy but pleasantly surprised.

I had a few bottles of Sagatiba Pura hanging around, so I tossed in some sun dried tomato. Within an hour, the color and aromas were already starting to assert themselves, which should have been a warning, but I let it roll for 2 days to really fortify itself. Looking back, I should have been periodically tasting it and maybe pulled it a little earlier. Nevertheless, it has a deep, rich tomato flavor, even a touch of saltiness that I don't find entirely unpleasant.

The resulting cocktail: A simple mix of the infused cachaca, little shot of cane syrup and a thick chunk of lime.

The verdict: Not a failure by any means but I was looking for something a little lighter, maybe a bit drier and more refreshing. What I got is a deep, sweet and savory concoction. Enjoyable, but I would probably sip one slowly, maybe not take another.

Next step: I may just cut it with some straight cachaca and back off on the sugar, but really I think the next batch will just infuse a little less time, I also want to try oven drying some heirloom tomato and attempt the same process. Or just serve it with in a little glass of ale, which was quite delicious as well.

I can think of a lot of ways to take this one. Come by and try some.

I can't wait...

I have a feeling this is going to be really good. Dried tomato infused Rhum Acricole. Should be ready for some ti punch by the weekend.