The Flat Possum Gazette  

Test Kitchen

Courtesy of the Road-Kill Press

Ethnic Martini's

The Flat Possum Test Kitchen has discovered a whole new field worthy of investigation: "Ethnic Martinis"

The first of which is the   "CAJUN MARTINI"

Pour a fifth of your favorite gin or vodka into a large jug, jar or bottle.  Add two or three fresh jalapeno peppers, sliced (seeded and deveined, if you're a wimp), and a single red chile pepper.  Let sit in the refrigerator for at least two days.  Shake with ice and vermouth in a 5 to 1 ratio.  Serve straight up or on the rocks.

I suppose lemon or orange peel or olives would cool off the chiles, but who knows?  This opens up wide vistas for further exploration and experimentation by the Flat Possum Test Kitchen.  I understand that if the chiles are too hot, dilute the drink with more gin or vodka.

I like that "dilute with more gin or vodka". Whoever the guy was that thought up that dilution formula was certainly a man of intellect.

By the way, these heavenly liquids do a great job of washing down that Chinese Peanut Butter I made the other day. The big jar is almost empty already.

Frank Potter


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