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