Aspen Times Weekly Libation: Spicy Pepper Martini
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Pepper Vodka
Yield: about 3 1/4 cups
Prep Time: 10 minutes
Inactive Prep Time: 1 week
1 (750-ml) bottle best quality vodka
1 fresh red jalapeno or red Fresno pepper, slit in half lengthwise, stem left intact
1 fresh green jalapeño pepper, slit in half lengthwise, stem left intact
1 fresh Serrano or green cayenne pepper, slit in half lengthwise, stem left intact
2 cloves garlic, peeled
Pour out enough vodka from the bottle in order to make room for the peppers and reserve for another use. Carefully add the peppers and garlic to the vodka, pouring out more liquid if need be. Cap and let stand at room temperature until the vodka acquires the desired heat, about one week.
Serve, or remove the peppers, and keep in the freezer.
New Year’s resolutions are a recipe for disaster in my book. I know I am not going to stop drinking, and I know I am not going to lose 20 pounds. But I’m up for a challenge now and again, so this year’s goal is to find ways to cut back on the calories I consume while drinking. Lo and behold, the Spicy Pepper Martini. I found this online, under the heading “What You Want: A Dirty Martini (220 to 330 calories)”…”A Better Choice: Hot-pepper-infused vodka over ice with an olive (105 calories).” The problem with the former, besides straight-up calories, is the sodium: “It can increase your thirst, which you may try to quench with more alcohol, and can also make you feel bloated the next day, “ says nutritionist Stephanie Clarke. Thus, she suggests the pepper-infused version. Here is a recipe for infusing your own vodka, courtesy of celeb chef Emeril Legasse; or, find it ready to pour on your liquor store shelf.
