- Shake with ice and pour into a rocks glass.
- Garnish with a fresh basil leaf.
Roasted Tomato-Agave Puree
- Cut tomatoes in half and roast in a bread pan at 450 degrees until the juices begin to bubble and the sugars begin to caramelize.
- Purée and press through a strainer.
- For every 3 parts of tomato purée, add 1 part of agave nectar.
- Simmer in a sauce pan for 10 minutes and cool.