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.
Makes – More than a quart
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
- In the nearly full bottle of gin or vodka pour in the vermouth and the sliced peppers. Re-seal the bottle.
- Store at least overnight in the refrigerator.
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.