by Jerri Banks, New York
Fresh grape tomatoes
Fresh basil leaves
Drops of aged balsamic vinegar
Pinch of salt
Hold grape tomatoes at room temperature in a clear vase on the bar station to retain the maximum flavour.
In mixing glass bottom, muddle grape tomatoes to extract liquid. Add 1 basil leaf and muddle gently to extract scent. Add salt, vodka and ice. Shake well and double strain into chilled cocktail glass. Press leaf in centre so that it creates a little boat and float atop cocktail. Place 1-2 drops of aged balsamic vinegar in centre of leaf.
Perfect as an aperitif especially for the Italian table.
First served at Il Buco, New York 2004.