RE: [CH] martini from hell
Richard W. Stevens (richstev@erols.com)
Tue, 3 Aug 1999 11:19:22 -0400
The martini from hell was made with a vodka that had a number of fresh chili
peppers in the bottle. The mixture varies, and I can't remember what they
were that night. Tragically, that particular batch was exceptionally mild,
far milder than even the commercially produced pepper vodkas such as Absolut
Peppar. =Mark and I voiced our concerns to the bartender, but everyone
looked at us as if we were crazy and no one was willing to taste it
themselves to see if we were right. They assured us that it is usually very
spicy. As a solution, we added a bit of a habanero hot sauce that was on
the bar, and came up with a fairly decent drink.
:{ Rich in Va.
http://www.erols.com/richstev
Photo Trend Enterprises- A Restaurant Service Company
>
> hi,
> weeks ago, there was a posting about an east coast hotluck.
> the website with the photos had a link (i think) to a bar in Mass. USA,
> that
> featured a bevvie called the "martini from hell".
> the bar is ...
> East Coast Grill & Raw Bar
> 1271 Cambridge St
> Cambridge, MA 02139
> Near Prospect Street
> (617) 491-6568
> ..........................
> sadly, there was no recipe offered.
> it sorta looked like they simply added the "hotsauceofchoice" into the
> drink
> (on-the-rocks, neat, shaken or stirred etc.) .
> anyhow, it'd be nice to get some idea just what their general method is.