- .5oz Bloody mary mix or tomato juice
- 1 bunch fresh basil
- 1 dried tomato
- 1 liter vodka
- 2oz boiling water
- 2oz ice-cold water
- 3oz basil infused vodka
- 5.5oz dry vermouth
- cocktail glasses
- crushed ice for serving
|
The basil vodka requires 3 days in
the fridge. Once the basil is removed it will keep indefinitely. For
the Basil-Vodka: thoroughly rinse the basil under cold water, then
place it in a 2 quart canning jar or other container with a tight
fitting lid. Add the boiling water, close the jar tightly, and shake
shake shake your booty. Allow to steep until the basil is bright
green, about 10 minutes. Open the jar and add the ice water, vodka,
and vermouth. Close the lid tightly and shaky-waky. Allow to steep
in the fridge for 3 days, until the liquid turns bright green.
Remove and discard the basil. For the martini: Pour 0.5oz bloody
mary mix or tomato juice into each cocktail glass. Fill each glass
by 0.75 with crushed ice. Fill a cocktail shaker with ice, add 3oz
of basil-vodka per serving. Shakem up in the shaker. Divide the
Vodka evenly among the cocktail glasses and top each with a dried
tomato. Serve that negroid on
up. |
