ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Peach Martini with Chiles from the Garden

Lisa Romerein
Yield Makes 6 servings
Prep Time: about 12 minutes. Notes: Serve this martini with freshly shucked oysters and warm olive bread smeared with a soft blue or gorgonzola cheese.

Ingredients

  • slices ripe white peach
  • slices fresh hot chile (try a red or green jalapeño or a Thai chile)
  • kosher salt
  • 1-2 teaspoons dry vermouth
  • 1 1/2 cups top-quality gin or vodka

Nutrition Information

  • calories 147
  • caloriesfromfat 0.0 %
  • protein 0.1 g
  • fat 0.0 g
  • satfat 0.0 g
  • carbohydrate 1.9 g
  • fiber 0.3 g
  • sodium 0.8 mg
  • cholesterol 0.0 mg

How to Make It

  1. Fill six martini glasses with ice, then water; let stand until glasses are very cold, about 5 minutes (or chill them, empty, in the freezer). Meanwhile, for each drink, push 1 or 2 slices ripe white peach and 1 slice fresh hot chile (try a red or green jalapeño or a Thai chile) onto a small skewer or toothpick. Sprinkle peaches lightly with kosher salt. Empty glasses and pour 1 to 2 teaspoons dry vermouth into each. Swirl to coat glass, then pour off and discard most of the vermouth. Fill a 3-cup martini shaker with ice cubes and add 1 1/2 cups top-quality gin or vodka. Seal and shake until cold, 4 to 6 times. Strain into glasses. Garnish each with a peach-chile skewer.

  2. Note: Nutritional analysis is per serving.