Mike McDonald is the creative force behind State Line Distillery, 1413 Northern Ct. — a block south of the Yahara River. In collaboration with edible Madison, Mike is showcasing this recipe as a summer libation perfect for batching + staying cool this season.

We think you should give it a try at home. Here’s what you need to get started.

Makes six servings.

State Line Tomato Sangrita

¾ pound tomatoes (roughly one large or two medium tomatoes)
13 ounces State Line American Gin
3 ounces fresh orange juice
2.5 ounces fresh lime juice
1 ounce grenadine
1/4 ounce Dashelito’s Pineapple Lava
Pinch sea salt, plus more for garnish
Pinch fresh ground black pepper, plus more for garnish
Lime wedges

We recommend grabbing your ingredients the local way by stopping by the Dane County Farmers’ Market or checking out these local farms + CSAs in Madison.

How to prepare the meal yourself

Puree your tomatoes in a food processor or blender + strain the product into a pitcher with a fine-mesh sieve. Add all remaining ingredients, then stir and chill.
To serve, run a lime wedge around half the rim and cover the rim with the desired amount of salt + pepper.
Ice your glasses, then stir your pitcher once more before serving. Salud.

Still pining for another drink? You’re in luck. Check out a full book of recipes from the distillery covering classics like gimlets, sours, and mules. Plus, head to State Line for tours, classes + bottling, make a reservation, or just drop in for happy hour on Fridays from 3-5 p.m.