A spicy, dirty, yet fresh tasting variation of the dirty martini, alive and filled with a daily dose of vegetables!
Makes one drink
2½ ounces bell pepper infused vodka, recipe below
1 ounce extra dry vermouth
1 ounce spicy pickled olives and pepper brine, recipe below
3 olives and 1 slice of pepper (from the brined goods), for garnish
Fill a shaker with ice and add the vodka, vermouth and brine. Close and shake vigorously. Place the olive and the bell pepper in the bottom of a martini class and strain mixture from shaker into the glass.
Bell Pepper Infused Vodka
Makes 4 cups
2 red bell peppers, deseeded and sliced
4 cups vodka
Place all ingredients in a quart container and let infuse about 2 to 3 days.
Spicy Olive & Pepper Brine
Makes 1 cup
1 (8 ounce) jar stuffed garlic olives
20 to 25 pieces of sliced red, yellow and orange peppers
1 jalapeÃ±o, chopped and wrapped in cheese cloth
½ cup water
1 tablespoon salt
Zest and juice of 1 lemon
Place all ingredients in a large glass container. Let brine for about 3 days. Remove the cheesecloth wrapped jalapeÃ±o.