Peppadew Martini

Name: Peppadew Martini
Ingredients: 2 jalapeno peppers; 10 peppercorns; 5 allspice berries; 5 juniper berries; 1 750-milliliter bottle good-quality vodka; 1 (14 3/4-ounce) jar Peppadew peppers (about 20) in brine; 5 ounces goat cheese; 2 ounces mascarpone; 1/2 teaspoon sherry vinegar; 1 1/2 teaspoons olive oil; 2 tablespoons heavy cream; 1 1/2 teaspoons finely chopped shallot; 1 1/2 teaspoons finely chopped chives; Kosher salt and freshly ground black pepper; 2 large limes, each cut into 8 wedges; 12 ounces lemon-lime soda; 12 ounces seltzer

17 ingredients

12 steps

Ingredients

2 jalapeno peppers
10 peppercorns
5 allspice berries
5 juniper berries
1 750-milliliter bottle good-quality vodka
1 (14 3/4-ounce) jar Peppadew peppers (about 20) in brine
5 ounces goat cheese
2 ounces mascarpone
1/2 teaspoon sherry vinegar
1 1/2 teaspoons olive oil
2 tablespoons heavy cream
1 1/2 teaspoons finely chopped shallot
1 1/2 teaspoons finely chopped chives
Kosher salt and freshly ground black pepper
2 large limes, each cut into 8 wedges
12 ounces lemon-lime soda
12 ounces seltzer

Directions

1

Halve the jalapenos lengthwise.
2

Set a saute pan over medium heat and add the jalapenos, peppercorns and allspice and juniper berries.
3

Cook, stirring frequently, until the jalapenos are lightly browned, about 3 minutes.
4

Combine with the vodka, cover and infuse for 24 hours.
5

Strain.
6

Drain the Peppadew peppers, reserving the brine (about 1 cup).
7

Using a mixer with a paddle attachment, combine the goat cheese, mascarpone, vinegar, olive oil and cream.
8

Beat until smooth.
9

Stir in the shallot, chives and salt and pepper to taste.
10

Refrigerate for up to 3 days.
11

To stuff the peppers, spoon the goat-cheese mixture into a pastry bag fitted with a medium star tip; pipe into the peppers.
12

If necessary, refrigerate the filled peppers for up to 4 hours, removing them from the refrigerator about 20 minutes before preparing the cocktails.