Well-suited for the Mardi Season: A cooling, Cajun Martini

A few years ago I helped teach a Leisure Learning class based on The Guide to Ridiculously Easy Entertaining included recipe for a chilled, refreshingly potent, and easy-to-concoct libation that can be useful for entertaining, especially on a small scale.  You can even make this for yourself, though it might an indication of a problem rather than an incredible thirst. I can't judge.

The inspiration for this is a similar drink that is served in oversized Martini glasses at Paul Prudhomme’s K-Paul’s Louisiana Kitchen restaurant in the French Quarter in New Orleans.  Representative of south Louisiana, it features strangely named ingredients, it's piquant, and alcoholic, too.  This is also simple to make, can be inexpensive, and works well for get-togethers at home, or if you have a very big thirst.

Cajun Martini

Makes – More than a quart
 
Ingredients:
 
Dry Gin – 750 ml bottle, or Vodka – 750 ml bottle
Dry Vermouth – 2 tablespoons
Serrano Peppers, seeds removed and sliced - 4
Pickled Tomatoes – Optional; for garnish
Pickled Chayote (or Mirlitons in Louisiana) – Optional; for garnish

Mixing Steps:

1. In the nearly full bottle of gin or vodka pour in the vermouth and the sliced peppers.  Re-seal the bottle.
2. Store at least overnight in the refrigerator.

To Serve:

Pour into Martini glasses to serve straight up, or into lowball glasses over ice, and garnish with the pickled tomatoes or chayote, as you like.