Heirloom Martini

This recipe comes from my good friend Chris Day, and it looked so freaking good that I had to adapt it for the channel. It is a savory, umami-forward riff on a Dirty Martini that uses tomato water and MSG instead of olive brine. I didn't have a centrifuge to clarify the grapefruit juice, so I ran it through micro filters over and over until it was "clarified-ish" to get a nice fluffy, viscous texture. It also features a lime alternative since using citrus alternatives is the way to go in 2026.