Summer cocktail from 608 distiller Mike McDonald

A Madison-themed drink deserves a Madison-themed glass. | Photo by 608today team

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.