Tomato-Basil Spritz Cocktail and Cherry Tomato-Basil Ice Cubes Recipe

If you’re looking for a surefire way to elevate your cocktails and non-alcoholic beverages without having to buy an entire bar’s worth of special cocktail accessories, the easiest—and most effective—approach is to focus on the ice. Elevated ice is having a steaming-hot moment: Clear ice and flavored ice cubes have both frozen their way into our hearts, ensuring that no drink should be boring or watered down. And now, we’re putting our own twist on the upscale ice trend with Cherry Tomato-Basil Ice Cubes.

Making the most of grow-’em-in-your-own-garden cherry tomatoes, our Cherry Tomato-Basil Ice Cubes are a colorful, summer-fresh option for any drink—but we didn’t stop there. Our Test Kitchen geniuses paired these colorful cubes with a housemade Tomato-Basil Shrub, gin, vermouth, club soda, and Prosecco for a delectable Tomato-Basil Spritz that perfectly captures the flavors of your summer garden in an on-trend coupe glass.

Think of this recipe as a choose your own adventure: For the full Tomato-Basil Spritz experience, make a shrub, freeze some into ice cubes, and combine it all into your spritz. (You can make a few easy swaps to make a non-alcoholic version of this spritz, too.) Make just the Cherry Tomato-Basil Ice Cubes for a flavorful addition to water (sparkling or flat!) or another beverage. However you want to enjoy this fresh concoction, our easy drink recipe has you covered.

Whether you’re eagerly awaiting spritz season or you’re always looking for new ways to use fresh ingredients from your garden, our Tomato-Basil Spritz is about to be the drink you’re sipping on all spring and summer long.

Carson Downing. Food Stylist: Annie Probst

Tomato-Basil Shrub

2 lbs. tomatoes (3 large beefsteak), cut into large chunks

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