Ingredients

• 1/4 cup balsamic vinegar
• 1/4 cup agave
• 2 ounces fresh Roma tomato water (not canned juice), see Cook's Note
• 1 1/2 ounces Basil-Infused Vodka, recipe follows
• 1 leaf fresh basil, for garnish
• One 750-milliliter bottle vodka
• 1 bunch fresh basil leaves

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Instructions

1. For the balsamic vinegar and agave nectar glaze: Put the balsamic vinegar and agave in a small saucepan over medium heat. Bring to a simmer and cook until the mixture comes together and thickens. Set aside to cool slightly. Rim a cocktail glass with the glaze.
2. For the tomato slice: Add the fresh tomato water and Basil-Infused Vodka to a cocktail shaker, add large ice cubes, shake vigorously and double-strain into the prepared glass. Add the foam on top, garnish with the basil leaf and serve.
3. Combine the vodka and basil leaves and let steep for at least 2 days. Strain out the basil before serving.