The Alley Paint 1.000

M. Carrie Allan for The Washington Post

Spirits Aug 20, 2014

In Bryan Tetorakis's frothy drink — the name of which was inspired by graffiti near Rogue 24 as well as the restaurant's own house-grown tomatoes — gin and the herbal notes of green Chartreuse bring out the flavor in a summer tomato shrub. He recommends Edinburgh gin; we like Tanqueray 10 for the citrus notes.

At Rogue 24, Tetorakis garnishes the drink with arugula oil and tomato powder. At home, a leaf of fresh basil makes a nice substitute for the oil.

Where to Buy: Tomato powder is available online from Texturas and locally at the Spice and Tea Exchange in Georgetown and Alexandria; you can also make an at-home version by grinding freeze-dried tomatoes (try Just Tomatoes, available at Shoppers Food and Pharmacy, Whole Foods Markets and through various online gourmet purveyors).


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1 servings

  • 1 1/2 ounces gin (see headnote)
  • 3/4 ounce tomato shrub (see NOTE)
  • 1/4 ounce fresh lemon juice
  • 1/4 ounce green Chartreuse
  • Pinch sea salt
  • 1 small egg white
  • Ice
  • Basil leaf, for garnish
  • Tomato powder, for garnish (optional; see headnote)


Combine the gin, tomato shrub, lemon juice, green Chartreuse, salt and egg white in a chilled cocktail shaker; seal and shake vigorously for 30 seconds.

Add the ice; seal and shake, hard, for 45 seconds. Strain into a chilled cocktail (martini) coupe. Garnish with basil leaf and tomato powder, if desired.

NOTE: To make the tomato shrub, combine 1/2 cup unseasoned rice vinegar and 6 ounces of chopped, ripe or overripe tomato (1 medium tomato) in a small saucepan over medium heat. Cook for 5 minutes, then add 6 ounces sugar (a scant 1 cup), whisking until the sugar is dissolved. Turn off the heat and cool completely. Strain through a fine-mesh strainer or cheesecloth into a glass container (discard the solids). Seal and refrigerate until chilled, for up to 1 month.

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Recipe Source

From Bryan Tetorakis, mixologist at Rogue 24.

Tested by M. Carrie Allan.

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