12 Tonics to Christmas: Caprese Cocktail

My twist on a “Bloody Mary” – but with flavoured tonic.

Today I decided to spruce things up with a twist on a “Bloody Mary”, with the Double Dutch Pomegranate & Basil Tonic and fresh basil and tomatoes. If you are a fan of the traditional Bloody Mary Cocktail, you will love this version.

I recommend sipping this drink over a leisurely brunch; with friends and family.

ABOUT THE TOMATO JUICE

Virgin Mary is a pre-spiced tomato cocktail made from fresh pressed tomatoes, bottled in clear glass to showcase its lovely natural colour.

Virgin Mary comes perfectly spiced – no need to add any Worcester sauce, salt or pepper
Perfect neat or mixed with vodka for the classic Bloody Mary, or gin as a refreshing Red Snapper. Serve chilled.

Available from Yuppiechef; retail for R30 each.

ABOUT THE TONIC

Often considered to be a superfood, pomegranate has a complex flavour profile that straddles sweet and tart but also offers a tannin note to provide body and structure to cocktails.
Basil, in the anise family, has always been renowned for lifting acidic flavours such as tomatoes and in a soft drink its peppery top note is a superb counterbalance to pomegranate, delivering a complex, exotic mid-taste that supports rather than overwhelming a mixed drink.

Aroma
Herbaceous aroma with a sweet and tangy finish – perfect with the natural sweetness of the Tomato Juice.

CAPRESE COCKTAIL

INGREDIENTS:

1 x Virgin Mary Tomato (chilled)
Fresh Basil Leaves
Dash of Red Tobasco
Crushes Ice
Crushed Peppercorns
1 x Double Dutch Pomegranate & Basil Tonic (chilled)

TIP: To give the drink an extra kick, add a dash of Angustura Bitters.

INSTRUCTIONS:

Combine the Bloody Mary tomato juice, Tabasco (to taste), crushed ice and Basil in a shaker. Shake to combine and bruise the basil leaves. Strain into a glass filled with crushed ice and top with chilled Double Dutch Pomegranate and Basil Tonic Water. Add a crack of fresh pepper over the top to finish it off ans serve with fresh tomatoes and basil as garnish.