Caprese Martini

Name: Caprese Martini
Yield: 10
Cuisine: American

Recipe: Bar Team at Jac's on Bond , Jac's on Bond , New York City

Photo: Max Flatow

September 13, 2024

According to Jac’s on Bond head bartender Albert Nieto, this Caprese Martini, which is inspired by the Caprese Salad, took two years of trial and error to perfect. The result is a balanced, savory cocktail that fans of dirty Martinis will love. It features vodka infused with olive oil, tomatoes, basil, and a couple dashes of balsamic vinegar.

Ingredients

2 oz. olive oil, tomato, and basil-infused vodka
1 1/2 oz. blanc vermouth (Jac's on Bond uses Lustau Blanco)
2 dashes balsamic vinegar
pinch of salt
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Olive Oil, Tomato, and Basil-Infused Vodka
16 oz. vodka
2 basil leaves
1 medium tomato
4 oz. extra-virgin olive oil

Tools:mixing glass, barspoon, strainer
Glass:Martini
Garnish:skewered cherry tomato

Preparation

Add all of the ingredients to a mixing glass with ice and stir to chill. Strain into a chilled glass. Garnish.
Olive Oil, Tomato, and Basil-Infused VodkaCombine the vodka, tomato, and basil in a large jar. Freeze for 24 hours. Strain vodka through a fine-mesh strainer and return to the jar. Add the olive oil, shake well, and freeze for 12 hours. After 12 hours, the oil will freeze in one hard layer on the top, remove oil layer before using and store in fridge.

Note: The bar recommends using the infused vodka within 3 to 5 days “to get the best-tasting product.”