
Ingredients:
- 2 oz vodka
- ½ oz dry vermouth
- 1 or 3 bocconcini (Optional)
Preparation:
Time: 5 minutes
Yield: 1
Make the cocktail
A great choice to serve at brunch. The summery flavors of basil, fresh tomato, sun-dried tomato, and Basque Espelette pepper meld in this delicious cocktail. Garnish it with bocconcini (bite -size balls of mozzarella).
- Rim Martini glass with Esprit du Sel - Spiced Peppers Grey Sea Salt
- Combine vodka, dry vermouth, and Tomato Basil Fruit Vinegar in a shaker filled with ice.
- Shake until well-chilled.
- Strain into salt rimmed-martini glass
- Add a few drops of A L’Olivier Espelette & Sun-Dried Tomato Infused EVOO for taste & presentation
- Dip a corner of each bocconcino in Esprit du Sel- Spiced Pepper Salt. Skewer them on a cocktail pick and garnish the drink.