Tomato mojitonico with opal basil

MAKES 1 DRINK

1 lime wedge and 2 wedges of green tomato

1/4 cup roughly chopped heirloom tomatoes

3 inches of peeled cucumber, roughly chopped

1 handful fresh herbs, such as chives and basil

1½ ounces 10 Cane rum

Splash of tonic water

Kosher salt and fresh- cracked pepper, to taste

1 sprig purple opal basil*

Using a sturdy double rocks glass, muddle the lime, green and heirloom tomatoes, cucumbers, and herbs until juicy. Season with salt and pepper. Add rum and fill glass with ice. Top off with tonic water. Garnish drink with purple basil and serve with a bamboo skewer so you can eat the tomatoes and cucumbers.

*Sweet basil may be substituted for purple opal basil

Adapted recipe courtesy of Adam Seger at Nacional 27.