1/4 cup balsamic vinegar
1/4 cup agave
2 ounces fresh Roma tomato water (not canned juice), see Cook's Note
1 1/2 ounces Basil-Infused Vodka, recipe follows
1 leaf fresh basil, for garnish
One 750-milliliter bottle vodka
1 bunch fresh basil leaves
To make tomato water, line a mesh strainer with cheesecloth and place over a bowl. Puree 1 to 2 Roma tomatoes in a blender. Pour the liquid through the lined strainer and discard the solids.