The 12th of November feels like a holiday you didn’t know you needed until a chilled glass of red liquid lands on your table. La Petite Maison doesn’t do things by halves, so they dedicated an entire day to a drink that arguably put them on the map. ‘Tomatini Day’ is a worldwide celebration of a cocktail that managed to turn a kitchen staple into a liquid icon. This annual event spans every LPM site from the rain-drenched streets of London to the bright skylines of Dubai and the chic corners of Miami. It is a day where the humble tomato is treated with the kind of reverence usually reserved for vintage champagne.
Tibor Krascsenics is the man responsible for keeping this red wave flowing as the Group Beverage Director. He oversees the international bar programmes with a focus on flavour that feels more like a chef’s approach than a traditional bartender’s. “I was always fascinated by flavour before I was fascinated by alcohol,” says Krascsenics.
He remembers the start of his career as a time spent learning how to handle fresh produce with precision. “Early on, mixology felt like an extension of the kitchen instead of a bar discipline working with fresh produce, understanding balance, acidity, texture,” he says. Today, Krascsenics shapes experiences that live far beyond the glass, mentoring teams to ensure that every pour is consistent across the globe.
The atmosphere at La Petite Maison is defined by a certain French Riviera charm that is sophisticated but never dull. This identity dictates the rhythm of the bar, ensuring every creation feels like a natural partner to the Mediterranean food being carried past on large platters. “The kitchen sets the tone. LPM’s cuisine is about consistency, freshness and letting ingredients speak for themselves, and the bar follows the same philosophy,” he explains.
Krascsenics keeps the menu focused on what actually works with the food on the plate. “We avoid unnecessary complexity. Every cocktail must feel natural at the table something that belongs next to the food, not something that competes with it. Precision, consistency and freshness are non-negotiable.”
Finding a new hit requires a step away from the back bar and a walk through the market. Krascsenics looks at what people are eating to find his next spark, explaining that inspiration comes “most often from food markets, simple dishes or even a single ingredient at its peak.” Travel too helps broaden his perspective, but the best ideas are often hidden in the familiar. “Sometimes it’s about revisiting something familiar and asking how it can be expressed differently in liquid form.”
The Tomatini itself was born in 2010, the creation of Jimmy Barratt. It was a pioneer of the savoury trend, using Ketel One Vodka as a clean canvas for fresh muddled tomatoes and a splash of white balsamic vinegar. A delicate sprinkle of fine black pepper on the surface adds a sharp, aromatic finish.
Krascsenics notes that the drink came from a desire to treat ingredients with absolute honesty. “The Tomatini came from a very simple idea: treating the tomato as a fruit, following classic DNA of fruity Martini,” he says. The drink avoids the heavy syrups or artificial colours that plague lesser cocktails. “What makes it unique is its honesty fresh tomato, clean vodka, a touch of acidity and seasoning, nothing hidden.” This clarity has allowed the drink to survive the shifting tides of fashion, becoming a timeless staple of the restaurant’s soul.
A new cocktail for Krascsenics is a narrative. He starts with a feeling or a memory before he even touches a shaker. “I think first about the emotion the drink should create, then build the balance and rhythm of it. How it starts, how it develops and how it finishes,” he explains. “The moment it feels intuitive and easy to enjoy, that’s when it’s done.”
Modern mixology is often cluttered with laboratory gadgets and confusing syrups, but Tibor thinks the industry has moved too far away from the point of a good drink. “There’s so much focus on technique, equipment and complexity that simple drinks often get overlooked,” he claims. He argues that the most important skill for a modern bartender is knowing when to stop adding ingredients. “The best drinks don’t need to shout they’re balanced, natural and understatedly effortless.”
Fans of the Tomatini are famously protective of the drink, and Tibor shares that sentiment. There is no desire to tweak the recipe or introduce seasonal gimmicks to a formula that clearly works. “We’ve explored variations in format and presentation, but the core recipe is sacred,” he says. He views the drink as a piece of heritage that belongs to the guests as much as the restaurant. “Some classics don’t need reinvention they need protection. The Tomatini works because it’s honest, and that’s something you don’t improve by overthinking.”
For the uninitiated, that first sip on Tomatini Day is often a revelation. Krascsenics describes the sensation as a “surprise, followed by clarity.” The goal is to make people see the tomato as something more than a salad ingredient once they finish their glass.
The coming year for La Petite Maison involves doubling down on this unique brand of Mediterranean refinement. “We’re continuing to evolve the menu while staying true to who we are pairing nostalgia with precision, and offering drinks that feel timeless instead of trend-driven,” says Krascsenics. Reliability is the ultimate goal for the group, ensuring that the luxury experience remains consistent whether you are in London or Limassol. “Wherever they visit LPM, the experience behind the bar will feel unmistakably ours,” claims Krascsenics.
Starting November 12, guests can experience the Tomatini Day across all LPM locations worldwide.
photography. courtesy of La Petite Maison
words. Gennaro Costanzo
