The story of La Petite Maison’s cult tomato cocktail – and a conversation with group beverage director Tibor Krascsenics on how it became an icon
Tomayto, tomahto. Some call it a fruit, others a vegetable. It’s crushed into sauces, sliced with salt, simmered, blistered and preserved. Across the Mediterranean it is sun-warmed, acidic and sweet. It stains canvases and tablecloths, appearing in still lifes, markets and long summer lunches. The tomato is domestic and painterly, with little interest in bravado – qualities that make it an ideal starting point for a cocktail.
At La Petite Maison, the tomato has been transformed into the Tomatini, the restaurant’s signature drink. Made with Ketel One Vodka, Campari tomatoes, a touch of syrup, salt, pepper and three-year-old white balsamic vinegar, the cocktail is finished with a salt-and-pepper-dipped cherry tomato and a distinctive crack of black pepper from LPM’s oversized pepper mill, a theatrical tableside ritual now synonymous with the experience.
The drink was created in 2010 by mixologist Jimmy Barrat, who was inspired by the sensory experience of biting into a perfectly ripe tomato seasoned simply with salt, pepper and balsamic, a taste of his French Riviera upbringing. It worked on the first attempt. Jimmy gifted it to LPM, and from there the Tomatini became inseparable from the restaurant’s identity – a global signature poured across LPM tables from London to Dubai. LPM was founded in London in 2007 and has since expanded to 10 international locations including Hong Kong, Miami and Abu Dhabi, bringing the Côte d’Azur to a global dining scene.
With a philosophy rooted in the joy of Mediterranean ingredients, LPM draws from French Riviera traditions, creating dishes and drinks that feel fresh, intuitive and simple – with the Tomatini at the helm. Under the stewardship of Tibor Krascsenics, LPM’s group beverage director, the Tomatini has been carefully refined and expanded into multiple forms and celebrated annually with its own event, Tomatini Day, which is held every year on 12 November.
I was fortunate to travel to Dubai for Tomatini Day, where I saw first hand how it has grown into something closer to a ritual – with a big cult following – than a one-off marketing moment. This year, over the course of a single week, more than 3,000 Tomatinis were served, including a record-breaking 1,000 in one day. The scale is impressive, but what really lingers is the experience of it: bartenders grinding oversized pepper shakers tableside, a restaurant full of guests with the Tomatini in hand, as if it were a cool new accessory everyone was wearing. There’s a shared understanding that this drink means something. This became even more apparent when I was shown the process behind making a Tomatini which, Barrat tells me with a laugh, is “painful” (he’s referring to the relentless muddling required to coax balance from the fruit). “Bartending is a lot like making lemonade,” he adds. “But with alcohol.” At another point, he compares the drink to being “a little bit like a grandma” – with its balance of sweetness, pepper and salt. I thought of it as a Bloody Mary without the heaviness, something savoury you could happily keep drinking (to your own detriment, of course).
To understand how a tomato-based cocktail became part of LPM’s DNA – and how it continues to evolve without losing its soul – I spoke with Krascsenics about legacy, experimentation and why, at LPM, if you haven’t tried the Tomatini, your visit doesn’t count. There’s also a recipe for making your very own Tomatini at home.
What’s the story behind making the Tomatini a global signature?
The Tomatini was created in 2010 by Jimmy Barrat. He treated the tomato as a fruit, not a savoury ingredient, and built the recipe as a twist on a fruity Martini. The drink worked from the very first attempt, and Jimmy gifted it to LPM – that’s how the legacy started.
Over the years, the recipe was slightly tweaked, but the core has always remained the same. In the early days, guests weren’t completely convinced; the trend back then leaned heavily towards sweet, fruity cocktails, so introducing a tomato-based drink required time and education. But once people understood it, the Tomatini became an icon and part of our DNA. Today, no matter which LPM you visit, the rule is simple: if you haven’t tried the Tomatini, your visit doesn’t count.
How do you keep the Tomatini fresh while staying true to its roots?
As mentioned, the recipe has evolved carefully and respectfully. One of the biggest shifts was moving towards more sustainable options and using local tomatoes, which changed the profile dramatically. Glassware played a huge role as well – finding the perfect shape elevated the whole experience. And of course, the grand pepper ceremony added a playful but essential finishing touch that guests now associate with the drink. These are small refinements, but they elevate the experience without compromising its identity. The Tomatini evolved slowly, intentionally, and with respect for the original idea.
Are you experimenting with new ingredients, techniques or presentations for it?
Absolutely, and the Tomatini has now taken on multiple forms. Tomati-No, our zero-alcohol version, has become extremely popular with guests who are more mindful about drinking and wellbeing. The Modern Clarified Tomatini has its own loyal following. The Nitro Tomatini was a huge success during our inaugural Tomatini Day. And the Tomatini Sorbet, created with Michelin-starred chef Danny Khezar, brought a completely new dimension to how the drink can be experienced. All of these versions respect the roots of the original while allowing us to explore new techniques and formats.
How has the reception been for the Tomatini and this year’s Tomatini Day?
Every year the momentum grows, and this year the engagement from guests, industry peers and media was outstanding. Tomatini Day has become a celebration not just of a cocktail, but of LPM’s culture. The numbers speak for themselves: Tomatini sales increased by 30% during the week. Dubai set a new record by serving 1,000 Tomatinis in a single day, and over 3,000 in one week. The feedback has been extremely strong, proving that the Tomatini continues to resonate globally
Beyond the Tomatini, are you exploring other creative, ingredient-led cocktails at LPM – perhaps leaning into seasonal produce, vegetables or Mediterranean inspiration?
Definitely. Our Déjà Vu menu really shows where we’re going. Each drink focuses on one main ingredient – peach, pineapple, melon, orange blossom and so on – but always with that Mediterranean touch.
We treat cocktails the same way our chefs treat a dish: keep it fresh, keep it clean, let the ingredient shine. The drinks feel simple on paper, but there’s always a little surprise in the flavour or the presentation. It’s very LPM – light, elegant, playful and all about great produce
Looking ahead, what’s next for LPM’s cocktail programme and the Tomatini?
The priority is to keep its identity and storytelling intact while continuing to elevate the guest experience. For the wider programme, expect more Riviera-inspired ideas, more focus on ingredients, and more immersive storytelling across our menus and experiences. The Tomatini will always be our icon – but now we’re building an entire universe around it.
Tomatini recipe
Ingredients:
50ml Ketel One Vodka
10ml white balsamic vinegar
100g ripe Campari tomato
Pinch of salt and pepper
Touch of sugar
Method:
Muddle the tomato
Add all the ingredients in the shaker
Add ice
Shake and double strain in a martini glass
Sprinkle Pepper on top of the drink
Garnished with seasoned cherry tomato
