Cherry Tomato Spritz

By Rebekah Peppler

Updated August 18, 2025

  • David Malosh for The New York Times. Food Stylist: Barrett Washburne.
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5(37)
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Bright and bubbly, this tomato-infused take on the spritz combines muddled yellow cherry tomatoes with tequila, vermouth and lime. The resulting color is a sunny hue (though if you can find only red or orange cherry tomatoes, feel free to switch them in). For tequila, opt for a blanco over a reposado or aged variety to make the drink more herbal and light. Finally, while the recipe is written without garnish, you can always thread a few cherry tomatoes on a skewer and adorn the glass before serving.

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Ingredients

Yield:1 drink

  • 6 yellow cherry tomatoes

  • 1 teaspoon sugar

  • Pinch of flaky salt

  • 1¼ ounce tequila

  • ½ ounce dry vermouth

  • ½ ounce fresh lime juice

  • Ice

  • 2 ounces dry sparkling wine

Ingredient Substitution Guide
Nutritional analysis per serving

11 grams carbs; 176 calories; 1 gram fiber; 156 milligrams sodium; 1 gram protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a cocktail shaker, add the cherry tomatoes, sugar and salt. Muddle until the tomatoes are fully smashed and the sugar and salt are dissolved. Add the tequila, vermouth, lime juice and ice. Cover and shake vigorously until well chilled, about 15 seconds. Strain into an ice-filled lowball or wine glass, top with sparkling wine and serve.

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Ratings

5 out of 5
37 user ratings
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Comments

Ann

I would love a non alcoholic version of this

Kim

@Ann leave out the alcohol and use lime seltzer or some other flavor or plain instead?

A in PA

We just made this with yellow cherry tomatoes from our garden. Beautiful and delicious. Add a little extra salt if you need to bring out the tomato flavor more. Cheers!

Martine

I’m obsessed with tomato as a flavor (went to a restaurant a little outside of London where they served a “tomato tea” at the start that tasted exactly like summer in a cup and I’ve been chasing that high ever since) and I feel like this is so close to something I would LOVE but not quite there. I tried it with Mezcal instead of tequila (to give me that lovely smokey counter to the acidity), but I’m struggling with getting a dry enough sparkling wine. I’m also thinking of infusing the tomato into the mezcal? Does anyone have any ideas or suggestions for how to level this up?

Libbah

I absolutely cannot wait to make this!! I am a savory cocktail girl, cannot stand sweet drinks. I wish more savory cocktails would be posted on NYT.

Ann

I would love a non alcoholic version of this

Kim

@Ann leave out the alcohol and use lime seltzer or some other flavor or plain instead?

Maya

I made this with Roots Divino Blanco for the dry vermouth, Free Spirits Gin for the tequila, and Good Twin NA sparkling wine. It's delicious! I also tried it with tequila and I like the full NA version better; the "gin" really complements the vegetal flavor. (in fairness the tequila I used wasn't the highest quality)

Tsirigo

I'm going to try Roots Divino Blanco for a zero proof vermouth but it's hard to find a good sub for tequila.

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