CRAFT by Under My Host® Issue No. 14 Sci-Fi & Fantasy - Page 157

DISTILLERIE ARTISANALE COZOTTES 72 TOMATES • $75 Tomato brandy (eau de vie)? Yes! It’s weird, and it’s wonderful! Every summer farmer and distiller Laurent Cozottes harvests tomatoes from his garden, cuts them (reserving the seeds), and macerates the fruit’s flesh and skin in organic grape eau de vie made from grapes grown on old Prunelard vines. After four to six months, the tomato solids are separated from the eau de vie and pressed. The liquid from that pressing is distilled and returned to the eau de vie from whence it came, then it’s time to bottle. When needed, tomato water is added to bring down the eau de vie’s proof. You think you’ve had “sum- mer in a glass.” I call bullshit unless you’ve had 72 Tomates. The seeds that Laurent reserves at the beginning of production are hand washed, dried, and stored until the following year, when they’ll be planted along with whatever new varietals he’s adding in. Seventy-two different types of tomatoes went into this bottle— hence the name. Ninety-eight tomato varieties will be in the next. Please, please, please do nothing more to this unctuous, umami elixir than serve it chilled. Friend and Cazottes importer, Nicolas Palazzi, recommends serving it the same alongside anchovies and oth- er light Mediterranean fare. ect complement to their lished with the Knife, the bon stainless steel blade g through pineapple and rough the tender flesh of Even though the Saw has straight edge, so you can the Saw is a must-have! POTLICKER KITCHEN FIDDLEHEADS SWEET DILL PICKLES • $10 The first foraging of spring for Potlick- er Kitchen begins with baby Ostrich ferns’ furled fronds. This wild veg’s flavor is somewhere between a green bean, broccoli, and asparagus. Serve Sweet Dill Fiddleheads on a cheese plate, chopped up in salads, or as a rad garnish perched on the rim of your Martini, Bloody Mary, or alongside a chilled glass of 72 Tomates Liqueur. Don’t hesitate; when Potlicker Kitch- en runs out of these babies, they’re out until next spring. © Hundred-to-One LLC 2017. All rights reserved.