Caprese Martinis

• 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)

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.
3. Strain the vodka, then chill until ready to serve.
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. Drain the grape tomatoes, reserving the vinegar.
6. Bring the vinegar to a boil in a nonreactive saucepan over medium heat.
7. Reduce the heat and simmer until syrupy, about 20 minutes; let cool.
8. For each drink, drizzle some of the balsamic syrup into the bottom of a chilled martini glass.
9. Muddle 2 to 3 basil leaves with a splash of tomato-infused vodka in a cocktail shaker.
10. Add another 1 1/2 ounces tomato-infused vodka and 1 cup ice; shake and strain into the glass.
11. Skewer 2 marinated grape tomatoes, 2 basil leaves and a mozzarella ball on a cocktail pick and set in the martini.
12. Photograph by Charles Masters

tomatoes, vodka, kosher salt, grape tomatoes, balsamic vinegar, basil, mozzarella

Taken from www.foodnetwork.com/recipes/food-network-kitchens/caprese-martinis-recipe.html (may not work)