Peach Martini with Chiles from the Garden

Lisa Romerein
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.


Makes 6 servings

Recipe from

Nutritional 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


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


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.

Note: Nutritional analysis is per serving.


Jesse Z. Cool,

Flea St. Cafe, Menlo Park, CA,

May 2006