Ingredients
- 12 ounces Pepper Vodka
- recipe follows
- 1 1/2 ounces dry vermouth
- Crushed ice
- 1 fresh jalapeno
- stemmed
- seeded
- and thinly sliced
- or pickled jalapeno pepper slices
- 1 (750-ml) bottle best quality vodka
- 1 fresh red jalapeno or red Fresno pepper
- slit in 1/2 lengthwise
- stem left intact
- 1 fresh green jalapeno pepper
- slit in 1/2 lengthwise
- stem left intact
- 1 fresh Serrano or green cayenne pepper
- slit in 1/2 lengthwise
- stem left intact
- 2 cloves garlic
- peeled
Instructions
- In a cocktail shaker, combine the vodka, vermouth, and crushed ice.
- Shake well, then strain into 4 chilled, tall martini glasses.
- Garnish with thin jalapeno slices, as desired, and serve.
- Pour out enough vodka from the bottle in order to make room for the peppers and reserve for another use.
- Carefully add the peppers and garlic to the vodka, pouring out more liquid if need be.
- Cap and let stand at room temperature until the vodka acquires the desired heat, about 1 week.
- Serve, or remove the peppers and keep in the freezer.
- Yield: about 3 1/4 cups
- Prep Time: 10 minutes
- Inactive Prep Time: 1 week
← Back to all recipes