I found some pickled Brazilian ‘little beak’ peppers (pimenta biquinho em conserva) in the supermarket and I knew instantly what to do with them.

It’s a very simple variation on a spicy martini recipe I’ve made before.

Notable ingredients include tabasco sauce or hot sauce. I use both but you could omit one if you wanted. The hot sauce adds colour, while both add a fiery element to the drink.

The recipe is as follows:

• 1 part sweet vermouth (or to taste)
• 4-6 drops of Tabasco (or to taste – I like it very spicy)
• 2-3 drops of hot sauce (or to taste)
• 4-5 parts chilled gin or vodka (I used vodka this time but this works with either)
• 3 pimenta biquinhos em conserva

Pour the vermouth, the hot sauce and tabasco into a martini glass and stir. Add the gin or vodka and stir again, then garnish with the pickled peppers on a toothpick or skewer.

It’s good for whetting your appetite before a meal, if you can actually finish it.