Sweet and spicy, peppery vodka martinis. Serve as a savory before-dinner cocktail, or as a light alternative to a bloody mary at brunch. Amounts given below yield two cocktails.
1 medium bell pepper, seeded and sliced into 2-inch pieces
1/4 medium jalapeño pepper, seeded (use more or less depending on how spicy you want the drink to be)
1 lime, juiced
1/2 garlic clove, peeled
3 ounces Stoli vodka
1 teaspoon agave nectar or simple syrup
1 dash hot sauce, preferably Cholula
freshly ground black pepper
coarse sea salt
First, line the rims with black pepper and salt if desired. Sprinkle a small plate with pepper and salt, run a lime wedge around the rims of two martini glasses, and dip the edges in the salt and pepper mixture.
In a cocktail shaker, muddle the bell pepper, jalapeno, lime juice and garlic. You’re done when the peppers have no more crunch left in them.
Add the vodka, agave or simple syrup, hot sauce, a couple twists of freshly ground black pepper and a dash of salt. Fill the shaker with ice, top the shaker with its lid and shake it like crazy. Strain the mixture into the prepared glasses and serve immediately.
Cocktail inspired by the beautiful red bell cocktail at Manifesto (Kansas City) and the red pepper-infused vodka at The Thin Man (Denver).
▸ Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate.