We Made the Caprese Martini from Neo Yokio and It's Actually Kind of Great

Because we're all just trying to be more like Kaz.
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Open any cocktail menu at any gin joint in the world and you’ll find a few variations on the classic martini. Some riffs arguably improve on the simple vodka-or-gin-and-vermouth drink—others are horrors of mixological excess (we’re looking at you, espresso martini). But I had never heard of a caprese martini until I binge watched Ezra Koenig’s new Netflix cartoon series Neo Yokio the other week. The show is based in an alternate universe New York, and stars Jaden Smith as Kaz Kaan, a fashion-obsessed, demon-slaying youth. In episode three, Kaz meets up with his buddies Lexy and Gottlieb (voiced by The Kid Mero and Desus Nice) at the Polo Club, where they introduce him to their latest invention: the caprese martini. “It’s tomato, basil and mozzarella. But now, it’ll get you lit!” says Lexy, holding up a coupe of deep-red liquid, garnished with a mozzarella ball and basil leaves. Like the rest of us, Kaz is initially suspect. But—spoiler alert—in this futuristic world the caprese martini is downright crushable.

What about in our world? It turns out the caprese martini is a real drink. Nick Weidenfeld, who co-wrote the series with Koenig, quietly tweeted out the recipe earlier this week. “We first had it at the now-defunct Dominick’s in LA,” Weidenfeld told me via Twitter DM. “We’d started developing Neo Yokio. But it was very early stages. Ezra had just told me that in the ‘Diane Young’ [Vampire Weekend] video they’d put mozzarella and tomatoes on [drummer] Chris Baio’s face, and had this inside joke about a ‘caprese face.’ I thought that was a great name and could actually be a villain in the show. Then when we went to dinner at Dominick’s, the manager/bartender was Jessica Schmidt and the special that night was her original concoction—the Caprese Martini.” It turns out Schmidt was on to something—and not just a good joke. “Her drink was clear and delicious,” says Weidenfeld. “To make it pop in the cartoon we thought it should be red and look like V8, which definitely looks pretty awful.”

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Naturally, GQ Travel & Eats editor Marian Bull and I had to try it. Ours ended up a frothy, peachy pink, but it tasted exactly like you’d imagine: like a summer salad, washed down with smooth vodka. Even the most skeptical GQ staffers were won over, or at least admitted that it was better than they expected: the vegetal, basil-y tomato water and the olive oil infusion cut the sharp burn that usually comes with a vodka martini. It takes a bit of prep time, so you consider making extra tomato water (just double the tomato water bit below) and keep the olive oil vodka around. Then you can get caprese-y whenever the mood strikes.

Caprese Martini
Makes two, with extra vodka for next time

1/2 cup good olive oil
Half of a 750 ML bottle of vodka (we used vdka 1600) Four roma tomatoes, chopped
Pinch of salt A handful of basil leaves, roughly chopped plus more for garnish
1/4 ounce white sweet vermouth (such as Dolin or Carpano Antica)
Balsamic vinegar, in a spray bottle
Two little balls of mozzarella cheese
Two grape tomatoes

A day ahead of time, infuse the olive oil: [Note from Marian: this technique is extremely cool!] Combine the olive oil and vodka in a plastic container, and freeze over night. When you're ready to make the cocktail, spoon most of the olive oil away—it should have risen to the top—and then remove the rest by pouring the liquid through a fine mesh strainer.

Make the tomato water: Combine the tomatoes, salt, and basil in a small pot, and heat over medium or medium-low until it reaches a simmer. Simmer gently—you may have to turn the heat down—for five to ten minutes, or until the tomatoes render a dark pink liquid. Strain the liquid into a container, discard the tomato pulp, and chill the liquid.

Make the cocktail: Combine 1 3/4 ounces infused vodka, 3/4 ounces tomato water, and 1/4 ounce vermouth in a shaker with ice. Shake it hard, then strain into a coupe. (Martini glasses are lame.) Spritz with the balsamic vinegar, then garnish with a spear of cheese, tomato, and basil. Drink while you're pretending you're as cool as Kaz.


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