Shows
In the Kitchen
Tomato Slice
- Level: Easy
- Total: 2 days 10 min (includes steeping time)
- Active: 5 min
- Yield: 1 drink
Share This Recipe
- Level: Easy
- Total: 2 days 10 min (includes steeping time)
- Active: 5 min
- Yield: 1 drink
Ingredients
Balsamic Vinegar and Agave Nectar Glaze:
1/4 cup balsamic vinegar
1/4 cup agave
Tomato Slice:
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
Basil-Infused Vodka:
One 750-milliliter bottle vodka
1 bunch fresh basil leaves
Directions
- For the balsamic vinegar and agave nectar glaze: Put the balsamic vinegar and agave in a small saucepan over medium heat. Bring to a simmer and cook until the mixture comes together and thickens. Set aside to cool slightly. Rim a cocktail glass with the glaze.
- For the tomato slice: Add the fresh tomato water and Basil-Infused Vodka to a cocktail shaker, add large ice cubes, shake vigorously and double-strain into the prepared glass. Add the foam on top, garnish with the basil leaf and serve.
Basil-Infused Vodka:
Yield:
750 milliliters.
- Combine the vodka and basil leaves and let steep for at least 2 days. Strain out the basil before serving.
Cook’s Note
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.
Looking for Something Else?
Classes You May Also Like
PREMIUM
Chad Sarno
Dairy-Free Sour Cream
2m
Easy
CLASS
PREMIUM
Ana Calderone
Gluten-Free Chocolate Cake
18m
Easy
CLASS
PREMIUM
Thomas McNaughton
Pork Tenderloin with Squash, Tomato and Basil
4m
Intermediate
CLASS
PREMIUM
Amanda Cohen
Tomato Confit
7m
Easy
CLASS
Take a Class on
Food Network Kitchen
Megan Mitchell
Gluten-Free Garlic Shrimp Pasta with Spicy Tomato Sauce
21m
Easy
CLASS
Catherine McCord
Gluten-Free Millet Cakes with Basil Pesto
23m
Easy
CLASS
