Bloody Maria Romana

The Bloody Maria Romana is a savory twist on the classic Bloody Mary, incorporating Italian flavors with a homemade tomato basil infusion, rosemary garlic syrup, and a balsamic vinegar shrub to create a bold, herbaceous cocktail. Serve in a highball glass garnished with a sprig of rosemary or a skewer of cherry tomatoes and mozzarella balls for a true Italian touch. **Homemade Tomato Basil Infusion (700ml):** - 700ml vodka (a neutral flavor profile is best) - 2 large ripe tomatoes, coarsely chopped - 1 cup fresh basil leaves - 2 cloves garlic, peeled - 1 small chili pepper, optional for heat (like a Calabrian chili) **Rosemary Garlic Syrup:** - 250ml water - 250g granulated sugar - 3 sprigs fresh rosemary - 1 clove garlic, crushed **Balsamic Vinegar Shrub:** - 200ml balsamic vinegar - 200ml apple cider vinegar - 400g granulated sugar - 1 tablespoon cracked black pepper **For the cocktail:** - 50ml Tomato Basil Infusion - 20ml Rosemary Garlic Syrup - 15ml Balsamic Vinegar Shrub - 100ml tomato juice - 15ml fresh lemon juice - 5 dashes of Worcestershire sauce - Salt and pepper to taste - Ice cubes **Garnish:** - Fresh basil leaf - Cherry tomatoes - Small mozzarella balls (bocconcini) - Rosemary sprig **Preparation:** 1. **Tomato Basil Infusion:** - In a large jar, combine the vodka, tomatoes, basil leaves, garlic, and chili pepper if using. - Seal the jar and let it infuse in a cool, dark place for 5-7 days, shaking occasionally. - After the infusion period, strain the mixture through a fine-mesh sieve or cheesecloth to remove solids, then bottle the infusion for use. 2. **Rosemary Garlic Syrup:** - In a saucepan, combine water and sugar over medium heat, stirring until the sugar has dissolved. - Add the rosemary and garlic into the syrup, then bring to a gentle simmer. - Remove from heat and let it steep for about 30 minutes. - Strain out the rosemary and garlic, and allow the syrup to cool. Store in a sterilized bottle in the fridge. 3. **Balsamic Vinegar Shrub:** - Combine the balsamic vinegar, apple cider vinegar, and sugar in a saucepan over medium heat. - Stir until the sugar dissolves completely, then add the cracked black pepper. - Bring to a low simmer for 5 minutes, then remove