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.

Yield: Makes 6 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 147
  • Calories from fat: 0.0%
  • Protein: 0.1g
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Carbohydrate: 1.9g
  • Fiber: 0.3g
  • Sodium: 0.8mg
  • Cholesterol: 0.0mg

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

Preparation

  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.
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