Ingredients
Bite size fresh mozzarella balls
Small basil leaves
Grape or small cherry tomatoes
Grape or small cherry tomatoes
Half a lemon
Sea salt, to taste
1/2 cup vodka*
Ice
2 large bunches of basil (about 2 cups leaves packed)
6 to 8 ripe plum tomatoes, quartered
Step by step
Place the sauce screen in the basket of the KitchenAid® Maximum Extraction Juicer. Add the tomatoes to the hopper and process. Line a colander or strainer with two layers of cheesecloth. Place it over a bowl or large glass measuring cup. Add the tomato mixture to the colander. Gather sides of cheesecloth to form a sack. Tie the top of the cheesecloth. Let the tomato water drip into the bowl for at least six hours or overnight. You should get at least one cup of a clear liquid. Clean out juicer for next use.
Place the low pulp screen in the basket of the KitchenAid® Maximum Extraction Juicer. Juice the leaves of the basil until you get 2 tablespoons of juice.
Fill a cocktail shaker halfway with ice. Add one cup of the tomato water, 2 tablespoons of basil juice, the vodka and a dash of sea salt. Squeeze the juice from the lemon into the shaker. Shake the mixture so it is well chilled and blended. Adjust with more salt if necessary.
To make skewers, alternate tomatoes, basil leaves and mozzarella balls on a skewer. Make extra, if desired, to serve with the cocktails.
Pour the shaken drinks into the glasses and garnish each glass with a skewer.