Bar Toma's Caprese Mary

Name: Bar Toma's Caprese Mary
Ingredients: 1 1/2 ounce pancetta-infused gin (can also use standard gin); 1/2 ounce basil-lime syrup; 3/4 ounce lime juice; 4 muddled cherry tomatoes; 1 muddled basil leaf; 1 liter gin; pancetta fat; 10 basil leaves; 2-3 limes for freshly squeezed lime juice; 1 cup sugar; 2 cup hot water

Marcy Franklin|Dec. 27, 2012 12:05 pm EST

4 (1 ratings)

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Want a Caprese salad in your Bloody Mary? The Chicago pizzeria uses pancetta-infused gin and basil lime syrup in its Caprese Mary.

Servings

1

Ingredients

1 1/2 ounce pancetta-infused gin (can also use standard gin)
1/2 ounce basil-lime syrup
3/4 ounce lime juice
4 muddled cherry tomatoes
1 muddled basil leaf
1 liter gin
pancetta fat
10 basil leaves
2-3 limes for freshly squeezed lime juice
1 cup sugar
2 cup hot water

Directions

Combine all ingredients and shake. Strain over fresh ice, and serve on the rocks. Garnished with basil-wrapped cherry tomato anda piece of mozzarella cheese (boconccini) on a skewer. You can also garnish the rim with finely diced pancetta.
Render pancetta fat by cutting it up and cooking in a pan real slow, until fat comes up. Take rendered fat from pancetta and mix it with gin and let it sit for a week. The alcohol and fat will separate. Remove fat and then strain gin.
Bring water to boil with sugar in it. Reduce slightly and then let it cool a little bit. Add lime juice and basil leaves. Let it steep for about 15-20 minutes and then strain. This syrup will stay fresh for about a week in the refrigerator.