Feeling hot and bothered? Here’s just what you need! The silky peach nectar will smooth your weary soul and the chili afterburner will ignite the fire in your belly. It’s the weekend and who wants to be a droopy mate and put the brakes on the fun! Spice it up and stir up a little trouble! Remember, Life’s too short to sit on the sidelines!
Now I’m sending out a heat warning on this one! Our cocktail is supposed to have a little heat in the finish (like the wino term) and not be a 4 alarm fire in your mouth! When you sip it, the fruity taste of the peach hits your taste buds first and it is very refreshing. As you turn to your friend to continue your conversation, both of you look at each other and your eyes grow wide. What a fun surprise as the heat gently creeps up on you.
To test the chili, I bit off a little of the end and thought, this is kind of a mild Thai Chili. So I took another bite and felt satisfied it was indeed a mild one. Surprise, surprise! When you muddle them they come alive! Take my advise seriously. I didn’t ease into the chili amounts and added a bit too much chili to the initial batch. Dang, if I didn’t have to add more vodka and lime and make 4 martinis instead of 2! Everything works out but be prepared 🙂
Chili Peach Martini
**Heat Warning- start with a little bit of chili first because the spiciness of each chili varies. Continue to add more chilies until you get the heat level you and your guests like.
Martini:
1 chili, serrano or Thai **add per your heat preference – Reserve 2 chili rings for garnish
3 ounce vodka
1 ounce simple syrup
4 ounce peach nectar
.5 ounce Key Lime Juice
Smokey Lime Sugar:
1 lime, freshly grated zest
1 Tablespoon granulated sugar
3/4 teaspoon smoked paprika
Smokey Lime Sugar Method:
Using the back of a wooden spoon, gently grind all the ingredients in a small bowl. Spread the salt out on a paper towel to dry for several hours, moving around occasionally to expose to the air. Store in a tightly sealed container.
Martini Method:
Place the smokey lime sugar on one small plate or paper towel and pour simple syrup on another small plate. Dip the rims of 2 martini glasses in simple syrup and then in the smokey lime sugar to coat the rims. Set aside.
Remove the chilies seeds and cut in wide strips. Some chilies and muddle the chilies with simply syrup and Vodka in the bottom of a martini shaker can. Taste for heat level and add more if you’d like more heat.
Add the peach nectar and lime juice.
Shake with ice until very chilled.
Serve in smokey lime sugar rimmed martini glasses. Garnish with lime leaf and chili ring floating in glass.
- 1 lime, freshly grated zest
- 1 Tablespoon granulated sugar
- 3/4 teaspoon smoked paprika
- 1 chili, Serrano or Thai **add per your heat preference - Reserve 2 chili rings for garnish
- 3 ounce vodka
- 1 ounce simple syrup
- 4 ounce peach nectar
- .5 ounce Key Lime Juice
- Using the back of a wooden spoon, gently grind all the ingredients in a small bowl. Spread the salt out on a paper towel to dry for several hours, moving around occasionally to expose to the air. Store in a tightly sealed container.
- Place the smokey lime sugar on one small plate or paper towel and pour simple syrup on another small plate. Dip the rims of 2 martini glasses in simple syrup and then in the smokey lime sugar to coat the rims. Set aside
- Remove the chilies seeds and cut in wide strips. Some chilies and muddle the chilies with simply syrup and Vodka in the bottom of a martini shaker can. Taste for heat level and add more if you'd like more heat.
- Add the peach nectar and lime juice.
- Shake with ice until very chilled.
- Serve in smokey lime sugar rimmed martini glasses. Garnish with lime leaf and chili ring floating in glass.
- **Heat Warning- start with a little bit of chili first because the spiciness of each chili varies. Continue to add more chilies until you get the heat level you and your guests like.
Oh yummy. Sounds refreshing. I like how you post ALL your recipes on the side of your most recent blog.