Tuscan Sun Mary

Description: The Tuscan Sun Mary is a vibrant and herbaceous twist on the classic Bloody Mary, infusing Italian flavors with a homemade tomato-basil infusion and a fragrant rosemary-garlic syrup. With a touch of balsamic shrub for acidity and umami depth, this cocktail marries the traditional savory profile of a Bloody Mary with the bright and aromatic essence of Italy. Perfect for brunch or an afternoon aperitivo, the Tuscan Sun Mary is a delightful sip that transports you to the rolling hills of the Italian countryside. Type of Glass: Serve in a highball glass Ingredients: - 60ml Tomato-Basil Infusion (recipe below) - 15ml Rosemary-Garlic Syrup (recipe below) - 10ml Balsamic Shrub (recipe below) - 15ml Fresh Lemon Juice - 2 dashes Worcestershire Sauce - 4 dashes Hot Sauce (optional, adjust to taste) - 100ml Chilled Clamato Juice (or tomato juice if preferred) - Freshly ground black pepper (to taste) - Lemon wedge and fresh basil leaves for garnish - Ice cubes Tomato-Basil Infusion: - 700ml Vodka - 2 cups Cherry Tomatoes (halved) - 1 cup Fresh Basil Leaves (lightly bruised to release flavor) - Peel of 1 Lemon (avoiding the white pith) Rosemary-Garlic Syrup: - 200ml Water - 200g Granulated Sugar - 4 sprigs of Fresh Rosemary - 2 cloves of Garlic (lightly crushed) Balsamic Shrub: - 200ml Balsamic Vinegar - 200g Granulated Sugar - 1 sprig of Fresh Thyme Instructions: Tomato-Basil Infusion: 1. Combine the vodka, cherry tomatoes, basil leaves, and lemon peel in a large jar, ensuring all the ingredients are submerged in the vodka. 2. Seal the jar and allow it to infuse in a cool, dark place for 3-5 days, gently shaking the jar once daily. 3. After the infusion period, strain the mixture through a fine mesh strainer or cheesecloth, making sure to remove all solid particles. Bottle and store in a cool place. Rosemary-Garlic Syrup: 1. In a saucepan, combine water and sugar and bring to a boil, stirring until the sugar is fully dissolved. 2. Add rosemary sprigs and garlic cloves to the syrup, reduce the heat, and simmer for about 10 minutes. 3. Remove from heat and allow to cool to room temperature. 4. Strain out the rosemary and garlic, and store the syrup in a clean bottle in the refrigerator. Balsamic Shrub: 1. In a saucepan, combine balsamic vinegar and sugar, and cook over medium