Recipe: Cajun martini
Makes 1 drink.
This simple and elegant drink was adapted from the Bombay Club, New Orleans. "This lives up to the martini name," one of our drink testers raved. "It's really cool, and smooth, and the olives are a delicious treat." (We consumed a handful straight up—those olives are addictive!) Although the Bombay Club serves its signature hot martini with a mix of pepper and citrus vodkas, martini purists may prefer gin.
1 ounce pepper-infused Vodka
1 ounce citron vodka
1/4 ounce dry vermouth
2 tabasco-spiced olives (recipe follows)
Combine vodkas and vermouth in a shaker with ice and shake vigorously. Strain into a chilled martini glass and garnish with tabasco-spiced olives speared on a decorative toothpick.
1 jar of green olives with pimentos (reserve a little of the olive juice from the jar if you like your martinis hot and dirty!)
2 tablespoons tabasco sauce
Drain brine from jar of green olives. Spoon tabasco sauce over the olives into the jar. Cover tightly and shake to coat the olives in tabasco. Allow to marinate in the refrigerator for at least an hour.
Exerpted from Spice & Ice by Kara Newman. Copyright 2009 by Chronicle Books. Excerpted with permission by Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.