One of my favorite spots in Portland serves up this Hot Fuzz cocktail using vodka, fresh jalapeño, peach bitters, & lemon juice that I can never get enough of, so I thought I would make my own version right at home! The jalapeño I chose was packing some major heat, because all it took was an hour to create some of the spiciest jalapeño infused vodka I’ve ever made. I used fresh juicy white peaches, lemon juice, and a bit of honey blended together to create the perfect end of summer martinis!
Recipe adapted from Radio Room’s Haute Fuzz cocktail
(makes 3 martinis)
1 cup of vodka
Half of a jalapeño pepper, cut into rings
Honey and sugar for the rims of the glasses
1 white peach, skin and pit removed
Juice from half a lemon
2 Tbs honey
Combine vodka and jalapeño rings in a canning jar or other sealing glass container. Give it a few good shakes and then store in a cool dark place for about an hour. Depending on your heat preference you could go longer for a more intense flavor, but be sure to taste test every hour or so.
Once you’ve got your spicy infused vodka ready to go, we can start on those martinis!
Using your finger (wash your hands!) run a small amount of honey around the rims of three martini glasses. Pour a few tablespoons of sugar into a small shallow dish. Dip the honey coated rims into the sugar to completely coat.
Chop the peach up into small chunks and throw it into a food processor or blender along with the lemon juice and honey. Puree until smooth.
Now if you want to save yourself from washing your cocktail shaker, you can go ahead and throw the vodka into the processor as well and puree, however it won’t be chilled so you would want to stick the whole thing in the refrigerator for 45 minutes to an hour. If you need that cocktail ASAP then pour your peach puree into the shaker, add vodka, and a handful of ice. Shake like crazy and strain into glasses.
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