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| 8 fresh | Basil leaves |
| 2 fl oz | Ketel One Vodka (from freezer) |
| 3⁄4 fl oz | Tomato water (clarified tomato juice) (chilled) |
| 1⁄2 fl oz | Strucchi Bianco Vermouth (chilled) |
Photographed in an Urban Bar Verdot Small Martini Glass 12.5cl
- 600g of tomatoes (ideally, 2 beef tomatoes with cherry tomatoes to make up the weight)
- 5g of sea salt
Blend tomatoes and salt into a puree, then use a Superbag to strain by hanging it in the fridge over a container to catch the dripping juice. Repeat using a coffee filter in place of the Superbag.
Bottle, refrigerate and use within 2 days.
We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:
Recipe contains the following allergens:
The earliest mention of the Caprese Martini drinks writer Robert Simonson has found is in a 29 September 2004 review on the Encore Lunch Club and Liquid Lounge by Amina Ahktar in the Chicago Tribune, describing the cocktail as "the most bizarre, bitter and bilious concoctions we could find."
The flavours of a caprese salad served in a Dirty Vodkatini.
Makes a minimum of 12.5 cocktails.
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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.
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