06/09/2009

INFUSED GIN

1/2 bottle of Bombay Sapphire Gin
30 cherry tomatoes, pierced with a skewer
36 basil leaves, torn
1 tablespoon mixed peppercorns



Put gin into a pitcher, add tomatoes, basil and peppercorns. Pour mixture into a glass vessel and seal. Allow to soak overnight. Add 6 cherry tomatoes per glass (I only use one for aesthetic reasons), and strain the rest of the ingredients into a frozen Martini glass. I haven't yet tried it with Hendricks or Menorcan Gin.

Mouthwatering.
Original recipe: Orson Salicetti
Thanks to Ellen Swandiak

No comments: