Peppadew Martini
Published May 5, 2007
Ilan Rubin for The New York Times. Food Stylist: Victoria Granof. Prop Stylist: Sara Wacksman.
- Total Time
- About 15 minutes, with 24 hours' infusing, and 3 days' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
2 jalapeno peppers
10 peppercorns
5 allspice berries
5 juniper berries
1 750-milliliter bottle good-quality vodka
1 (14 ¾-ounce) jar Peppadew peppers (about 20) in brine
5 ounces goat cheese
2 ounces mascarpone
½ teaspoon sherry vinegar
1 ½ teaspoons olive oil
2 tablespoons heavy cream
1 ½ teaspoons finely chopped shallot
1 ½ teaspoons finely chopped chives
Kosher salt and freshly ground black pepper
2 large limes, each cut into 8 wedges
12 ounces lemon-lime soda
12 ounces seltzer
Nutritional analysis per serving (8 servings)
12 grams carbs; 20 milligrams cholesterol; 340 calories; 2 grams monosaturated fat; 5 grams saturated fat; 9 grams fat; 2 grams fiber; 665 milligrams sodium; 5 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
TO MAKE ONE COCKTAIL:
- Step 4
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 1½ 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.
Private Notes
Comments
This takes 100 hours and twenty minutes before you even start mixing the drink. Any extra vodka (?) will not be stored in a cool dry place
add 1/2 oz blanc vermouth to make it an actual martini :) vermouth also adds complexity to the drink, of which i thought to be a bit one-note before making my addition.
I make these peppadews as little appetizers by themselves, and they are wildly popular. With a tip of chive stuck in each one for greenery, they make a pretty plate. This recipe makes filling for many more of the little peppers than you could ever use as cocktail garnish. (I have yet to try the drink but it is on my list.)