Pineapple Martini with Chilli Vodka
If you’re looking for a cocktail to spice up festive parties, this quick recipe is the perfect winter warmer. It doesn’t take long to make the chilli vodka (infused with Chilli Pepper Pete’s Yucatan Habanero chillies, for serious firepower), which is also perfect for a fabulously unique homemade Christmas gift, especially if you package it up in glass bottles with a little festive ribbon.
For the chilli vodka:
1 Chilli Pepper Pete Yucatan Habanero chilli (or more for a stronger hit)
For the cocktail:
Your homemade chilli vodka
Plenty of ice
1. Start by making the vodka – simply add the dried chilli(es) to the bottle of vodka (taking care to wash your hands afterwards, these bad boys are serious!) and leave to infuse for a couple of hours, giving the bottle a gentle shake every now and then. After one hour, have a little taste to check the heat levels, and then leave longer if you want it to be hotter. Once you’ve gotten the level right, remove the chilli and discard it.
2. To make the cocktail, first prepare the garnish. Spread out a layer of granulated sugar on a plate. Wipe the rim of your martini glasses with a little lemon juice, then place each glass in turn upside down on the plate of sugar. Turn the glass to coat the rim.
3. Cut the pineapple into bite-sized chunks and toast them in a dry frying pan on a high heat, to caramelise the fruit. Allow it to cool and then cut a slit into each chunk so you can pop them onto the sugared rims of the glasses.
4. To make one cocktail (you can multiply up these quantities as needed), mix 80ml pineapple juice, a dash of lemon juice and 50ml of your homemade chilli vodka, and shake really well over ice. Strain and pour into the prepared glass.
CHOCOLATE HABANERO SEEDS