Photo by Victor Protasio; Prop styling by Audrey Davis; Food styling by Torie Cox
Total: Time
12 Mins
Makes 6 servings

Notes: Serve this martini with freshly shucked oysters and warm olive bread smeared with a soft blue or gorgonzola cheese.

How to Make It

Step 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.

Step 2

Note: Nutritional analysis is per serving.

Flea St. Cafe, Menlo Park, CA

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