Cajun Martini

"For daredevils who enjoy the throat-scorching flavor of hot chilies! The first two ingredients are to make an ample amount of the Jalapeno Vodka, and the rest of the ingredients will make about 2 drinks. (Preparation time does not include Jalapeno Vodka preparation.)"
 
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photo by Galley Wench photo by Galley Wench
photo by Galley Wench
Ready In:
5mins
Ingredients:
6
Yields:
2 martinis

ingredients

  • 1 fresh jalapeno pepper
  • 1 pint vodka
  • 12 cup jalapeno peppar vodka
  • 1 12 tablespoons dry vermouth
  • 4 ice cubes
  • 2 slices fresh jalapeno peppers (for garnish)
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directions

  • First, make the jalapeno vodka: cut the whole pepper lengthwise in half, then crosswise into 1/4-inch-thick slices. Drop pepper slices and seeds into vodka bottle and replace cap. Let stand at least 1 hour, but flavor will be strongest after 6 hours. Keep refrigerate, if desired, for future use.
  • Once jalapeno vodka is ready, place 1/2 cup jalapeno vodka and remaining ingredients (except for garnish) in pitcher or cocktail shaker. Stir or shake gently, then strain into 2 martini glasses. Garnish with sliced jalapeno.

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Reviews

  1. Timing for this tag couldn't have been better . . . I just finished the last of my Absolute Peppar Vodka and haven't been able to find anyone who carries it here in PV. The taste is 5 star but directions need to be changed to a longer fermentation time. I'm using the same bottle, just poured in what plain vodka I had left and added the jalapenos. Made it yesterday afternoon and tried it a couple hours later; wasn't as spicy as I like it so put back in the freezer to ferment longer. Guess I'll just have to try again tonight :=)! I also add a little olive juice to my martini, so guess that makes it a dirty cajun! THANKS FOR SHARING! UPDATE: Made another martini last night it was much spicer . . . guess that means it was fermenting about 48 hours.
     
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RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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