If you know me, you know my obsession with tomatoes 🍅💃🏻, so I’ve been absolutely delighted by the array of sweet-ass cocktails folks have been whipping up with them (finally, the tomato is free from the shackles of bloody Marys made with canned juice). I’ve been combing the Bay finding my faves and here they are: @truelaurelsf @viridianbar @commisrestaurant @finderskeepers_bar @avery_sf plus a recipe from @nyatattack! Due to the Chronicle’s excellent and rigorous ethics guidelines, I was understandably not able to include anything about places I have ongoing work with, but here on IG I also have to shoutout the tomato cocktails at @nari_sf (The Orapim—tequila, thai basil, tomato gin, lemon, green poblano) and @thelindenroom. It feels beautifully surreal to see my first article for the @sfchronicle_food (and my second article ever published anywhere) alongside my photo be the print cover of the food section today. As a child, I used to pour through this every week at my mom’s table from the time I was able to read, food driven from the start. There is something really special about holding the tangible, physical copy of my work. 🥹 Thank you to my homie who encouraged me to pitch this and to @jlbitker and @esthermob for your invaluable editing help (because I can definitely be wordy as hell— I appreciate you drawing the line at the word “potation.”) Lastly, I’m including a few of the photos they didn’t choose (one of a delicious but now unfortunately off the menu sungold and peach milk punch at the Commis bar). If I missed any great tomato cocktails in the Bay, drop a comment — the article might be complete, but my lust for for more is endless.