Bar Toma's Caprese Mary

Bar Toma's Caprese Mary
Staff Writer
Galdones Photography

The Caprese Mary at Bar Toma.

Want a Caprese salad in your Bloody Mary? The Chicago pizzeria uses pancetta-infused gin and basil lime syrup in its Caprese Mary.

Deliver Ingredients


For the drink

  • 1 1/2 Ounce Pancetta-infused gin (can also use standard gin)
  • 1/2 Ounce basil-lime syrup
  • 3/4 Ounces lime juice
  • 4 muddled cherry tomatoes
  • 1 muddled basil leaf

For the pancetta-infused gin

  • 1 Liter gin
  • pancetta fat

For the basil-lime syrup

  • 10 basil leaves
  • 2-3 limes for freshly squeezed lime juice
  • 1 Cup sugar
  • 2 Cups hot water


For the drink

Combine all ingredients and shake. Strain over fresh ice, and serve on the rocks. Garnished with basil-wrapped cherry tomato anda piece of mozzarella cheese (boconccini) on a skewer. You can also garnish the rim with finely diced pancetta.

For the pancetta-infused gin

Render pancetta fat by cutting it up and cooking in a pan real slow, until fat comes up. Take rendered fat from pancetta and mix it with gin and let it sit for a week. The alcohol and fat will separate. Remove fat and then strain gin.

For the basil-lime syrup

Bring water to boil with sugar in it. Reduce slightly and then let it cool a little bit. Add lime juice and basil leaves. Let it steep for about 15-20 minutes and then strain.  This syrup will stay fresh for about a week in the refrigerator.

Caprese Shopping Tip

Buy lettuce that is crisp and free of blemishes.

Caprese Cooking Tip

Before dressing, keep your salad chilled in the refrigerator to stay crisp.