Description
Serves 2
Ingredients
1 oz roasted red pepper puree
2 oz vodka
3/4 oz mezcal
2 1/2 oz water
1 oz fermented jalapeño hot honey
1 1/2 oz of lime juice
Garnish:
2 slices of fresh jalapeño (one per glass)
Pinch of fresh cracked black pepper
Instructions
To make the roasted red pepper puree, simply blend a jar of (drained) roasted red peppers in a blender until smooth. You can also blacken fresh red bell peppers yourself under the broiler and puree with just enough water to get them moving in the blender.
Combine all ingredients (except jalapeño slices and black pepper) in a shaker filled with ice. Agitate until condensation forms on outside of shaker.
Serve in a martini glass, garnished with a pinch of black pepper and a jalapeño slice.
Notes
If you don’t have any fermented jalapeño hot honey handy, you can also make a quick jalapeño syrup by combining 1/2 cup of honey and 1/2 cup of hot water, infused with jalapeño. Steep 1 sliced/chopped jalapeño in boiling water for about 1 hour. Strain, stir in honey and chill before using. If you use syrup instead of hot honey, I would recommend using Absolut Peppar instead of plain vodka.
