Pepperoncini Martini
Yes, this martini actually involves the brine from those nearly neon lime green peppers you find with pizzas, salads and sliced up on subs. If you are extremely adverse to a spicy kick, this will not be for you. But if you enjoy mild to medium salsa, it’s about that level of tangy deliciousness, with the salty kick of a dirty martini — of the olive brand.
Try this one before you knock it, kids. I’m adapting this from a little joint in Alphabet City, whose name escapes me. (That has nothing to do with the drink, though, of course.)
What you need:
3 oz. vodka
2 oz. pepperoncini brine (from jar)
Splash of dry vermouth
Garnish: one pepperoncini (make sure it’s not filled with brine; stick it with a toothpick first)
Pour all ingredients into a shaker over ice. Shake it hard for about 30 to 40 seconds — you want this one very cold.
Pour through shaker’s strainer into a chilled martini glass. It’s good, right? Tell me about it…
Comments
By Lynne Funk
Lynne Funk is a Washington, D.C.-based journalist and cheesemonger. Born in Pittsburgh, Pa., she attended Penn State University where her college newspaper, The Daily Collegian, made her fall in love with words. It was the two and a half years residing in New York City, however, that sparked her obsession with food and wine. Some of her favorite things to make are rack of lamb, paella, and sauces, such as aioli. Choosing just one favorite cheese is difficult, but Pierre Robert tops her list. French wine of all varietals always please her palate.
About The Humble Gourmand
The Humble Gourmand is published the first Friday of each month, edited by Alison L. McConnell, a Washington, D.C.-based journalist and writer. It is designed to offer straightforward lessons and advice to aspiring cooks, oenophiles, and all other eaters and drinkers.
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karenkonigsberg
December 4 10:34 p.m. 1I can't believe it! I just "invented" this drink two weeks ago myself! Great minds think alike. I'm serving it at our big holiday party on Saturday. Love the spiciness. The only thing I do differently is that I don't add the juice from the jar. Instead, I stick the pepperoncini right over the glass and let the inside juice flavor the drink. For the holidays, I may add a small slice of roasted red pepper on the stirrer for color. I call it - okay, if this name shows up anywhere on a menu, I will sue!! - the "Pepperontini." You heard it here first, folks!