Caprese Martinis

1. 1

   Put the tomato slices in a large glass container or pitcher.

2. 2

   Add the vodka (make sure it covers the tomatoes) and a pinch of salt; let infuse 6 to 12 hours at room temperature.

3. 3

   Strain the vodka, then chill until ready to serve.

4. 4

   Meanwhile, prick the grape tomatoes with a skewer; toss with the balsamic vinegar in a bowl and marinate 4 hours at room temperature.

5. 5

   Drain the grape tomatoes, reserving the vinegar.

6. 6

   Bring the vinegar to a boil in a nonreactive saucepan over medium heat.

7. 7

   Reduce the heat and simmer until syrupy, about 20 minutes; let cool.

8. 8

   For each drink, drizzle some of the balsamic syrup into the bottom of a chilled martini glass.

9. 9

   Muddle 2 to 3 basil leaves with a splash of tomato-infused vodka in a cocktail shaker.

10. 10

    Add another 1 1/2 ounces tomato-infused vodka and 1 cup ice; shake and strain into the glass.

11. 11

    Skewer 2 marinated grape tomatoes, 2 basil leaves and a mozzarella ball on a cocktail pick and set in the martini.

12. 12

    Photograph by Charles Masters

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