Pepper Martinis Recipes

SHISHITO PEPPER MARTINIS (PEPPINI)

Steps:

• Heat a heavy cast iron or steel pan over medium-high to high heat and add 1 tablespoon oil. Add the peppers and blister, letting them sit on one side and then tossing a few times until they at blistered all the way around, about 8 minutes total. Season with sea salt.
• Lay the lemon slices in the pan so that they are flat to the bottom of the pan. Allow the lemons to color slightly and flip, about 2 minutes total. Remove to a bowl.
• Squeeze lemon half over peppers. Sprinkle on flaky salt and drizzle with 1 teaspoon oil.
• Shake or stir vodka, vermouth, and ice together in batches, adding 1 teaspoon or so of the juices from the bowl of peppers and lemons to each batch. Strain into martini glasses. Garnish each martini with a pepper and a slice of lemon.

PEPPERMINT MARTINI

Steps:

• Fill a cocktail shake with ice. Pour vodka, creme de menthe, and peppermint schnapps over the ice. Cover cocktail shaker and shake; strain into a martini glass.

RED PEPPER MARTINI

Steps:

• 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.

PEPPER MARTINIS

Steps:

• Combine 1/2 cup gin, 1 tablespoon Sherry, 2 teaspoons pepper jelly, and 1 teaspoon orange bitters in cocktail shaker. Fill with ice cubes and shake vigorously. Strain into 2 Martini glasses. Repeat 3 times for 6 more drinks. Garnish each with 1 Tomolive and serve.

PEPPADEW MARTINI

Steps:

• Halve the jalapeños lengthwise. Set a sauté pan over medium heat and add the jalapeños, peppercorns and allspice and juniper berries. Cook, stirring frequently, until the jalapeños are lightly browned, about 3 minutes. Combine with the vodka, cover and infuse for 24 hours. Strain.
• Drain the Peppadew peppers, reserving the brine (about 1 cup). Using a mixer with a paddle attachment, combine the goat cheese, mascarpone, vinegar, olive oil and cream. Beat until smooth. Stir in the shallot, chives and salt and pepper to taste. Refrigerate for up to 3 days.
• To stuff the peppers, spoon the goat-cheese mixture into a pastry bag fitted with a medium star tip; pipe into the peppers. If necessary, refrigerate the filled peppers for up to 4 hours, removing them from the refrigerator about 20 minutes before preparing the cocktails.
• using a muddler or the end of a spoon, muddle 2 lime wedges with a pinch of salt in a cocktail shaker. Fill the shaker with ice and add 11/2 ounces infused vodka and 1 ounce brine. Shake well, strain into a 6-ounce martini glass and top off with equal parts lemon-lime soda and seltzer. Garnish with 2 or 3 of the stuffed peppers on a skewer. Repeat Step 4 to make more cocktails. Store leftover vodka in a cool, dry place.

BLACK PEPPER MARTINI

Steps:

• For Black Peppercorn Syrup:.
• Combine all ingredients in a small saucepan over medium-high heat, stirring until sugar has dissolved.
• Bring to a boil and then reduce heat to bring mixture to a simmer; cook for 20 minutes. Remove from heat and cool to room temperature.
• Strain the cooled syrup and refrigerate it in a container with a tightfitting lid.
• For Martini:.
• Combine all ingredients in a shaker filled with ice. Stir with a bar spoon, and strain into a chilled cocktail glass.