"There are hundreds of kinds of cherry tomatoes, wonderful for muddling and pickling, but equally great for their firm and delicate texture. Just the stems alone are a work of art. They also make for an opening sensation. They are the perfect bite-size treat, with lots of flavor and juice." - Cocktail Chef Matthew Biancaniello
Dip the base of each cherry tomato in the caramel sauce. Place them on a Himalayan salt slab, if desired, and let sit for a few minutes. Using a culinary syringe, inject each cherry tomato with 1 ounce of the tequila. Pop them in your mouth.
For the Caramel Sauce:
Combine the sugar, lemon juice, and 2 cups water in a heavy saucepan and bring to a boil over high heat.
Attach a candy thermometer to the side of the pan and boil until the mixture reaches 320 ̊F and caramelizes to a dark golden brown.
Remove from the heat to a cool surface and add the cream. Be careful of splattering. Whisk to combine. Add the butter and whisk to combine.
Strain and let cool to room temperature. The caramel can be stored in an airtight container in the refrigerator for up to 1 month.
For the Apricot-Infused Tequila:
Place the apricots in a quart-size jar and pour in the tequila. Cover and set aside in a cool, dark place to infuse for 2 weeks. Strain the tequila back into the bottle. It will keep in the refrigerator for up to 6 months.