Iceberg lettuce ice cubes:
To make the BLT Cocktail:
2. Remove bacon strips. Cover pitcher with plastic wrap and place in freezer overnight.
3. The next day, skim hardened fat from the top of the vodka. Set a funnel over the bottle and a piece of cheesecloth over the funnel; strain the infused vodka back into the bottle and close securely.
Iceberg lettuce ice cubes
1. Run lettuce through a juicer, or puree in food processor add the juice of one lemon and 1 tbs of salt and then strain.
2. Pour the juice into ice cube tray and freeze until hard.
In food processor, purée all of the above until smooth. Strain through a fine napkin over a nonreactive bowl (cheesecloth will not work, it's too porous). Refrigerate the strained liquid overnight. Makes about 20 ounces tomato water, enough for roughly 4 drinks.
To make the BLT Cocktail
Moisten the edge of a Rocks Glass, and roll the edge in the pulverized bacon dust to coat the rim of the glass. Add Ice cube, vodka and tomato water and stir gently.
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.