Recently, I was curled up on my sofa, flipping through the pages of my new FoodNetwork magazine, when something gave me pause. I sat there, staring at the picture on the page, in a trance.
The recipe immediately went to the top of the “things to make the next time Ginny visits” list.
Can’t imagine something so dramatic that it would completely monopolize my thoughts? I know, its hard to imagine…..because, you know, that NEVER happens. (you recognize snark when you see it, I hope)
- 1 pound tomatoes, sliced 1/4 inch thick
- 1 1/2 cups vodka (half of a 750-ml bottle)
- Kosher salt
- 16 grape tomatoes
- 2 cups balsamic vinegar
- 1/2 bunch basil
- 8 small mozzarella balls (bocconcini) – we used the little baby “pearls” and wrapped them in basil leaves
- We also added a dash of lemon juice
Meanwhile, prick the grape tomatoes with a skewer; toss with the balsamic vinegar in a bowl and marinate 4 hours at room temperature.
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.
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. 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.