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Caprese Cocktail


● fresh mozzarella balls

● grape tomatoes

● basil leaves

● cherry tomatoes

● 8 plum tomatoes

● 2 bunches basil

● ice

● 1/2 cup vodka

● sea salt

● 1/2 lemon

● 1 vanilla pod


● place sauce screen in the basket of a juicer, add tomatoes to the hopper and process.

● line a colander with 2 layers of cheesecloth, place over a bowl, and add tomato mixture to the colander

● gather up sides of cheesecloth into a sack, and tie off the top of the cheesecloth.

● allow tomato to drip overnight into a bowl, which should produce 1 cup of clear liquid

● place low pulp screen into extraction juicer

● juice the basil leaves until you have 2 tablespoons of juice

● boil vanilla pod and fold into basil juice

● fill a cocktail shaker halfway with ice, add 1 cup of tomato water, 2 tablespoons of basil juice, vodka, and a dash of sea salt

● squeeze lemon juice into the shaker

● shake mixture until well blended and well chilled

● add more salt to taste.

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