Re: [CH] Chile-head Martinis
KnoxBill (knoxbill@comcast.net)
Tue, 24 Aug 2010 15:25:19 -0400
On 8/24/2010 2:33 PM, Jose Cisneros wrote:
> It was tasty. Subtle but in your face.
> Is there any one else on the list that adds serious pepper
> to their mixed drinks?
> Recipes?
i've been making homemade hab olives for several years, since kc scott
published his method...i buy "mezzetta super colossal spanish queen
olives" 10 oz bottle ($6.50 at food city, $3.20 at wallyworld), pop the
pimentos out with a chopstick and insert a healthy slice of hab or other
tasty...sometimes red serranos, garlic, ginger or a combination...repack
the olives in the bottle, filling the spaces between with spices and
garlic, then pour the brine back in...let them set for at least a week
to mellow, then break out the good gin...
for christmas gifts, i sub the brine with vermouth...one year, i made
"stoplights" in short bottles with a layer of green serrano, fatali, and
carribean red stuffings...right pretty...
there was a *very* tasty jug of rum at open fields a few years ago, that
had a hunk of lime and a selection of chiles floating in it...have
tried, but never achieved the quality of that drink...
--
knoxbill from knoxville
Pretend inferiority and encourage his arrogance.
Sun Tzu
The Art of War