Cocktail Friday: Honey + Allspice Jalapeño Martini
I’m getting to the point that most people reach near the end of winter. The point where you can’t imagine getting through one more day of uncomfortable weather. For me, it’s always frustrating waiting for fall to officially arrive. Cooler temperatures (both outside and in my kitchen), crisp, cleaner feeling air, and sweaters. That’s what I long for. While I may desire a cooler climate, I still try to preserve the flavors of summer. This year that has been especially true. We have been enjoying a wonderful harvest of tomatoes (find out Monday how I made tomato paste with home grown tomatoes!), armfuls of basil that has been pestoed (totally a word), and peppers that are either drying or tucked neatly in jars surrounded by pickling liquids and spices.
I cracked open a jar of jalapeños that I had pickled with honey, allspice, and apple cider vinegar because I just couldn’t stand waiting. Perhaps I’m fed up with waiting for fall, so I just don’t have the patience to wait for other things…? Anyway, I opened them and was immediately taken with the delicious aroma: sweet honey, warm allspice, pungent garlic, and a little heat from the peppers themselves. I felt quite proud of myself, to be honest. I successfully preserved something that I am certain we will enjoy on homemade nachos, tacos, enchiladas…and in cocktails. True story. They are amazing in martinis.
I treated this martini a lot like a traditional dirty martini. Vodka (you could also use gin), vermouth, and a pickled jalapeño for garnish and for snacking. And of course, I made it dirty by adding some of the pickling liquid. Toss in a little extra honey and some lime juice and you’ve got a pretty impressive cocktail.
So this Friday evening, I’ll be enjoying one of these with some salty potato chips.
Cheers to Friday!
*Note: If you don't want to make the pickled jalapeños, you can use normal pickled peppers of any variety, really. Just make a honey simple syrup with allspice by doing the following:
Honey-Allspice Simple Syrup In a small saucepan, put 1/2 cup honey and 1/4 cup water. Add 1/2 teaspoon whole allspice and bring to a simmer, stirring to combine. Strain the syrup into a heat proof glass jar and cool completely. Add 1/2 oz to the cocktail recipe below.
- 2 oz vodka or gin
- 1/2 oz dry vermouth
- 1/2 oz honey (or 1/2 oz honey-allspice simple syrup)
- 1/4 oz pickling liquid
- a squeeze of fresh lime juice
- pickled jalapeño for garnish
- Combine the vodka, vermouth, pickling liquid from the pickled peppers, and honey/simple syrup in a cocktail shaker filled with ice. Gently stir the ingredients until chilled. Strain into a martini glass, squeeze lime juice on top, and serve with a pickled jalapeño.