'o Sole Mio Recipe

Infuse gin

Combine 1.5 cups gin, 0.5 cup halved cherry tomatoes and 4 basil leaves in a sealed jar. Muddle lightly to bruise tomatoes and basil to release flavor. Seal and infuse at room temperature for 4–6 hours for a bright, lightly tomato-forward flavor (or up to 12 hours for stronger character).

After infusion, strain through a fine-mesh sieve lined with cheesecloth into a clean container, pressing gently on solids to extract liquid. Discard solids. Chill infused gin before use. Yield: roughly 1 cup; measure 2 oz for each cocktail.

In a small saucepan, combine 0.5 cup honey and 0.5 cup hot water. Stir over low heat until honey dissolves. Add 1 tsp dried oregano, remove from heat and let steep for 10 minutes. Strain out oregano, cool to room temperature and refrigerate. Syrup will keep up to 2 weeks.

Chill a coupe or Nick & Nora glass by filling with ice water while preparing the cocktail.

Add 2 oz tomato-infused gin, 0.75 oz fresh lemon juice, 0.5 oz sweet vermouth, 0.5 oz fresh orange juice, 0.5 oz honey-oregano syrup, 0.25 oz amaro and 2 dashes Angostura bitters into a cocktail shaker filled with ice (about 1 cup ice).

Shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted. The honey syrup will integrate and the mixture will be slightly silky.

Dump ice water from the chilled glass and double-strain the cocktail into the chilled coupe using a fine strainer to remove small ice shards and any pulp from the infused gin.

Garnish: thread one cherry tomato onto a small pick (or skewer) and rest across the rim with a fresh basil leaf tucked beneath it. Express a lemon twist over the drink (pinch to release oils) and drop the twist into the glass.

Serve immediately.