Capreze Martini
1.5 oz Gin
.5 oz Dry Vermouth
1 oz Tomato Water
.25 oz Fresh Lemon
3-4 Leaves Fresh Basil
Cherry Tomato (for garnish)
Bocconcini or Mozzarella Pearls (for garnish)
Pinch of Kosher Salt
Add Basil to cocktail shaker and muddle. Add gin, vermouth, tomato water, lemon juice and ice. Shake until well-chilled. Strain into a chilled cocktail glass and garnish with a skewered cherry tomato, mozzarella and basil leaf..
TOMATO WATER
1.5 pounds ripe tomatoes, quartered (or if using smaller ones, halved or whole)
1 Tbs Kosher salt
Wash and quarter tomatoes. Place in a food processor, add salt and purée.
Place the mixture in a colander that has been lined with several layers of dampened cheesecloth and place over a bowl. Don’t press on the mixture as you don’t want any solids escaping into the liquid. Cover in plastic wrap and let strain in the fridge overnight.
Discard the solids and pour the liquid into a container. Keep refrigerated for up to 4 days.
