Spicy Vodka Greentini
Spicy, tangy, earthy. Mix things up with this unique martini.
Lately I am finding myself spending more and more time browsing my Facebook page, perhaps just because I have awesome friends who never cease to crack me up and inspire me in the most unexpected ways.
A few days ago, my friend Sean was lamenting how he could have missed the “Pietini” until this moment, and in fact this is something to wonder about since the Martini craze has been billowing around us for quite some time by now. Anyhow, I took it as a chance to further fuel the craze with another one of my cocktails.
If you remember, my first cocktail ever created was actually a Martini, the Rising Rose Martini, and this was almost 1 year ago (ok I just felt über old right now), so it is about time that I produced another delicious creation served in the iconic glass.
I am still in full Sicilian spring mode but, being this a rather busy time, lately I tend to see this season through its most assertive green flavors rather than the light and floral ones. Couple this with the warm sun that imbues our days, at least the lucky ones, and a green chili pepper immediately springs to mind. An herbal spicy green chili Martini would just be awesome to sip throughout a pause in the setting sun.
This is a great recipe since it is easily customizable. It calls for green chili pepper, and here you can easily choose whether to have a really spicy cocktail (I do call for some green pepper sauce too mind you) or just deeply infused with the fresh green tones of the pepper without too much of its spiciness. It does also contain some fresh herbs that can also be personalized to your taste and to what you have available in your garden. I used basil, mint, and tarragon since I had them handy, and I really like the more earthy notes that the tarragon brings to the mix.
- 2 tbsp minced green chili pepper (roughly 1 chili pepper)
- 1 branch fresh basil
- 1 sprig fresh mint
- 1 sprig fresh tarragon
- 4cl vodka
- 2cl vermouth
- green pepper sauce, to taste
- lemon juice, to taste
- In a flat bottomed glass place the minced green chili and the fresh herbs roughly torn into pieces, and then cover with the vodka.
- Using a muddler, thoroughly bruise the herbs and press the minced chili pepper. Strain the infused vodka through a sieve into a metal shaker filled with ice cubes. Press well onto the herbs and chili pepper solid to extract as much of their liquids as possible.
- Add the vermouth, a few drops of green pepper sauce, and lemon juice to the shaker.
- Close tight and shake well for 15-20 seconds.
- Strain the drink into a chilled martini glass, garnish with a green chili spiral and/or fresh herbs.