For 2014, I figured it might be fun to switch things up a bit and add some guest recipes and posts to Beta's Bites! Truth be told, I have lots of friends and family who have a whole host of amazing recipes of their own that need to be shared with the blogging world... plus I'm sure all my blabbing gets boring after a while!
What better way to kick-off our series of guest recipes than with some booze?
So this is my friend Brendan.
He's one of my husband's childhood best friends and happens to be engaged to one of my best friends from college, Jenelle (bet you can take a guess at how they were introduced?!) They're both wonderful and will be getting married this July in Connecticut... needless to say we're SUPER excited to be participating in their festivities.
Since Brendan and Jenelle live less than a mile from Anthony and me, we spend quite a bit of time at each other's humble abodes. One day when we were at their house, Brendan whipped out a bottle of vodka from the fridge and declared that they had infused it with some jalapenos and that he and Jenelle wanted to make us a new drink... Of course, we didn't object.
The drink that he made was inspired by a cocktail offered at Dos Caminos in Manhattan called 'Del Diablo.' It's tasty, it's strong, and it has an incredible kick of jalapeno that will knock your socks off.
Now you'll need at least a week to allow the vodka to be infused with the jalapeno, so be patient!
Thanks for the delicious recipe, Brendan! Cheers!
Makes 2 Cocktails
- 1-liter bottle of vodka
- 3 jalapeno peppers, diced (keep seeds if you like your vodka on the spicier side, otherwise discard)
- 2 oz. pineapple juice
- 2 oz. passion fruit juice
- Fresh pineapple to garnish
- Drop your diced jalapenos in the bottle of vodka. Allow to sit in the freezer for at lease 1 week.
- Remove vodka from the freezer. Strain 4 oz. of vodka into a shaker. Add the 2 oz. of pineapple juice and 2 oz. of passion fruit juice. Add ice to the shaker, cover, and shake well until combined.
- Separate mixture into two glasses over ice. Garnish with pineapple if desired.