Caprese Martini

Leave it to buzzy cocktail bar Jac's on Bond to find the perfect marriage between a martini and a Caprese salad.

Caprese Martini from Jacs on Bond

Matt Taylor-Gross / Food Styling by Lucy Simon

Prep Time:
1 day 12 hrs
Cook Time:
5 mins
Total Time:
1 day 12 hrs 5 mins

While we have seen some pretty out-there martinis in the past few years (I’m looking at you, Dirty Pasta Water Martini). One sip of this tomato and basil martini will immediately conjure comforting and familiar images of everyone's favorite Italian appetizer, Caprese Salad. Developed by Trevor Easton Langer, head bartender at New York’s hip new cocktail bar, Jac’s on Bond, this martini features vodka infused with tomato and basil, luscious olive oil, and a necessary hit of acid from balsamic vinegar. While infusing and then washing the vodka with olive oil takes a bit of forethought, it’s a great idea to prepare a big batch of infused vodka to store in your freezer to make a batch of Caprese martinis in mere minutes. Yes, you need a few days to make it, but its a largely hands-off process that's entirely worth it — we promise. 

“I wanted to bring something new to the savory cocktail world, so I combined two of my favorite flavors – caprese salads and martinis,” says Langer. In this drink, Langer layers multiple savory elements to achieve the herbaceous and vegetal flavor of a classic Caprese salad. It’s just one of many cocktails on the menu at Jac’s on Bond that nails the balance between being creative with a dish that feels familiar. “We wanted to create a cocktail menu that was both inclusive and adventurous — something for everyone, but still unique and original,” Langer explains. 

By using a fat-washing technique, the olive oil gets infused into the vodka, then freezes solid and can be removed. The result is a vodka with a rich mouthfeel and a hint of grassy olive oil flavor. 

Pro tip: you can make a tomato-basil highball with some simple soda water and ice. To make the cocktail, combine the infused vodka with a white vermouth like Lustau Blanco, which is made from sherry and just a bit of balsamic vinegar. “Balsamic vinegar provides the perfect astringency to balance out the roundness of the olive oil,” says Langer. “Plus, it's an essential ingredient for any Caprese-inspired drink.” –– Lucy Simon


Basil, olive oil, and tomato infused vodka

  • 16 ounces vodka

  • 2 leaf basil

  • 1 medium tomato

  • 4 ounces extra virgin olive oil

Caprese martini

  • 1 1/2 ounces Lustau Blanco

  • 2 dashes balsamic vinegar

  • 2 ounces basil, olive oil, and tomato infused vodka

  • 2 cherry tomatoes (for garnish)


Make infused vodka

  1. Combine vodka, tomato and basil in a large mason jar or tupper ware. Freeze for 24 hours.

  2. Strain vodka through a fine mesh strainer and return to jar. Add olive oil, shake well, and freeze for 12 hours. After 12 hours the oil will freeze in one hard layer on the top, remove oil layer before using and store in fridge.

Make Caprese Martini

  1. In a mixing glass, add infused Lustau Blanco, balsamic vinegar, and infused vodka. Stir until combined.

  2. Strain into a chilled martini glass. Garnish with two cherry tomatoes on a cocktail skewer.

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