Caprese Martinis

Ingredients

• 2 cups balsamic vinegar 
• 0.5 bunch basil 
• 16  grape tomatoes 
• 8 servings kosher salt 
• 8 small mozzarella balls bocconcini
• 1 pound tomatoes sliced
• 1.5 cups vodka half of a 750-ml bottle

Equipment

• bowl
• sauce pan
• skewers

Directions

1. Put the tomato slices in a large glass container or pitcher.
2. Add the vodka (make sure it covers the tomatoes) and a pinch of salt; let infuse 6 to 12 hours at room temperature. Strain the vodka, then chill until ready to serve.
3. Meanwhile, prick the grape tomatoes with a skewer; toss with the balsamic vinegar in a bowl and marinate 4 hours at room temperature.
4. Drain the grape tomatoes, reserving the vinegar. Bring the vinegar to a boil in a nonreactive saucepan over medium heat. Reduce the heat and simmer until syrupy, about 20 minutes; let cool.
5. For each drink, drizzle some of the balsamic syrup into the bottom of a chilled martini glass. Muddle 2 to 3 basil leaves with a splash of tomato-infused vodka in a cocktail shaker.
6. Add another 1 1/2 ounces tomato-infused vodka and 1 cup ice; shake and strain into the glass. Skewer 2 marinated grape tomatoes, 2 basil leaves and a mozzarella ball on a cocktail pick and set in the martini.
7. Photograph by Charles Masters