1 ounces basil/oregano simple syrup

2 ounces gin (I used Hendricks)

1 ounce vodka (I used Skyy)

1 tablespoon lemon juice

sprigs of rosemary and cherry tomatoes for garnish

To make the tomato water, puree the tomatoes (in batches) in a food processor. Pour into a strainer that is lined with four layers of cheesecloth and set over a large bowl or stock pot to drain. Every 30 minutes, squeeze the cheesecloth to get as much water out of the tomatoes as possible. After two hours, you should have about two quarts. Refrigerate the tomato water until needed.

To make the basil/oregano simple syrup, bring sugar and water to a boil. Turn off the heat and stir in the basil and oregano. Let steep until cool. Strain.

To make the cocktail, combine ingredients in a shaker with ice. Shake until frothy (40 shakes) and strain over ice. Skewer a few cherry tomatoes with the sprig of rosemary and place into the drink for a garnish. Stir.

Tip: Mix the tomato solids left in the cheesecloth after making the tomato water with 1 stick of soft butter and 1/2 teaspoon of salt and a few grinds of freshly ground black pepper. Use this tomato compound butter on thick country bread or as a sauce for noodles.

Tomato panzanella

Panzanella, the Italian salad using stale bread, is one of my summer favorites, but it always seems that there is too much bread. So this version pares down the bread, leaving just enough to soak up the wonderful tomato juices as well as the vinaigrette without becoming too dry or too soggy. The key is really stale bread. Buy a baguette (they're tougher than Italian loaves), eat half (using the tomato butter from the cocktail recipe) and put away the other half for a day or (even better) two. As always, don't be afraid of the anchovies. They add a ton of flavor — and not the fishy kind. They're the key to this powerful vinaigrette. The fresher the tomatoes are in this recipe, the better. Make this after you get back from the farmers' market and enjoy a taste of summer for lunch.

Makes: 10 servings

1/4 teaspoon red pepper flakes

3 tablespoons white wine vinegar

6 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt

1/8 teaspoon (a good pinch) freshly ground black pepper

3 anchovy fillets mashed to a paste

1 clove garlic planed or smashed to a paste

6 tablespoons extra virgin olive oil