This is a very simple variation on the classic martini, and its obviously got a very arresting name.
I first had a hot and dirty martini at the Mermaid Inn in New York. It’s an excellent aperitif as it really gets your digestive juices churning. It’s perfect before a special dinner, whether it’s Sunday lunch, seafood, a romantic meal for two or otherwise.
These sweet members of the chilli family aren’t actually that spicy but they taste amazing.
But in a martini, they add texture, deep flavour and beautiful colour.
- Add vermouth to taste to a chilled martini glass (usually between 1 tsp and 30ml depending on your preference).
- Add brine from the tinned olives stuffed with anchovies. I would recommend between 2-6 teaspoons (I go for 4).
- Add Tabasco sauce to taste (I like 5 drops).
- Stir with one of the peppers and drop it in as a garnish.
- Serve additional peppers as accompanying nibbles.
Make sure you’ve got a tasty dinner to enjoy afterwards!