The Caprese Martini

Summer is here and fresh tomatoes and produce are readily available. Today’s clever cocktail is inspired by the flavors of summer and the Caprese salad. This is a rather complex recipe that takes a bit of preparation but as is with all good things in life the reward is in the efforts.


  • Vodka
  • Tomato Water
  • Fresh Basil (1 cup + extra for garnishing)
  • Cherry Tomatoes
  • Small Bocconcini Mozzarella Balls
  • Aged Balsamic Vinegar

The Recipe

In a shaker glass filled with ice add:

  • 2 Ounces Basil Vodka*
  • ½ Ounce Tomato Water**

Shake till painfully cold then strain into a chilled martini saucer.  With an Eye Dropper add 3-5 drops of Balsamic spread across the top of the drink.  Garnish with mozzarella ball, cherry tomato, and basil leaf skewer.

* Basil Vodka: Take a bottle of your favorite Vodka and Pour it into a glass jar, then stir in 1cup of Fresh Sweet Basil Leaves and seal up in a cool place for 1 day and no more. After 24 hours remove the basil leaves and strain the vodka. It will have picked up a slight green tinged and a lovely basil aroma. Leaving it too long makes the smell and flavor funky.

** Tomato Water: Line a fine-mesh strainer with cheesecloth, and set it over a bowl or a large liquid measure. Add the puree of 3-4 fresh tomatoes (pulp, juice seeds and all) then refrigerate for 12 hours (Tip: For clear liquid, don’t stir the pulp.) Tomato water will keep for 3 days in the refrigerator.