Spaghetti Western Cocktail

San Francisco bartender Scott Baird’s bourbon-and-cherry-tomato-based Spaghetti Western. Baird contends that bourbon, with its "rich, fatty mouthfeel" matches extremely well with the "tang of a tomato". "Tomatoes are easy to work with once you understand that they can add some umami to a drink," Baird is quoted as saying.

The Spaghetti Western also shares some similarities to the classic Mexican beer cocktail, the Michelada: It calls for Mexican lager. However, it works better with a richer beer such as Leffe Blonde, which always pairs well with bourbon.

Here’s to coming days of fall!

Spaghetti Western

1 serving

This is a fresh, bourbon-y take on the classic Mexican beer cocktail called a Michelada. It calls for ripe, end-of-season cherry tomatoes and Mexican lager, such as Pacifico or Dos Equis.

Spirits columnist Jason Wilson, however, found that a beer with a little more flavor, such as Leffe Blonde, also worked well.

Adapted from a recipe in the September/October 2011 issue of Imbibe magazine.

4 to 6 cherry tomatoes, plus 1 for garnish

1 1/2 ounces bourbon

1/2 ounce Campari

1 ounce freshly squeezed lemon juice

Scant pinch of salt

Ice

1 1/2 ounces Mexican lager

Twist of lemon peel, for garnish

Muddle the 4 to 6 cherry tomatoes in a cocktail shaker. Add the bourbon, Campari, lemon juice and salt, then fill the shaker with ice. Shake vigorously, then double-strain (through the shaker’s strainer and also through a small, fine-mesh strainer) into a Pilsener glass.

Add the beer, then a few more ice cubes to fill the glass. Garnish with the remaining cherry tomato and the twist of lemon peel (perhaps using a toothpick to skewer the two together).