a pint mason jar; a cocktail shaker; a shot measure
Special Equipment
a pint mason jar; a cocktail shaker; a shot measure
Ingredients
Homemade pepper sauce
1/2 pound mixed chile peppers, such as jalapeño, Fresno, or serrano
1 cup white vinegar
1 tablespoon flaky sea salt
1/2 tablespoon granulated sugar
Martini
1 cup ice
2 1/4 ounces vodka, preferably Black Cow Vodka
3/4 ounce dry vermouth
1 tablespoon homemade pepper sauce
Directions
To make the homemade pepper sauce: Cut the peppers into thin strips. Add the cut peppers to a sterilized pint mason jar. Add the vinegar, salt, and sugar. Screw on the top and shake the jar to mix. Set the jar on a partially sunny windowsill for 3 days, shaking occasionally, then store the jar in the fridge for about a month before using.
To make the martini: In a cocktail shaker, combine the ice, vodka, vermouth, and homemade pepper sauce. Shake until very cold. To serve, strain into a chilled martini glass. Garnish with a pepper slice from the hot pepper sauce.