Caprese Highball Recipe
Tito's Vodka, Basil Spirit, Tomato Peach Acid Buddy, Bordiga Bianco Vermouth, Fever-Tree Soda
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Ingredients
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Cocktail
Garnish & Glassware
Method
Prep
- 1
Chill glass
If desired, chill a highball glass in the freezer for 5–10 minutes to keep the drink cold longer.
- 2
Bruise basil
Lightly clap or bruise 2 basil leaves between your palms to release aromatics. Reserve one whole leaf for garnish.
Build the cocktail
- 3
Fill the chilled highball glass about three-quarters full with large ice cubes or a large ice sphere.
- 4
Add the bruised basil leaves to the glass, tucking them lightly into the ice so they sit under the surface.
- 5
Pour in Tito's Vodka (2 oz), basil spirit (0.5 oz), Tomato Peach Acid Buddy (0.75 oz), and Bordiga Bianco Vermouth (0.5 oz) directly over the ice and basil.
- 6
Stir gently with a bar spoon 6–8 strokes to integrate spirits and shrub while retaining carbonation when soda is added.
- 7
Top with Fever-Tree Soda Water (about 3 oz) poured slowly down the side of the glass to preserve effervescence.
- 8
Give one gentle lift-and-drop stir (2–3 turns) to marry the soda with the cocktail without flattening it.
Garnish & Finish
- 9
Garnish with the reserved whole basil leaf, a halved cherry tomato skewered on a pick or perched on the rim, and an optional peach slice on the rim or floated on top.
- 10