Yield: 5 Servings
| Measure | Ingredient |
|---|---|
| 1.00 \N | Jalapeno pepper; sliced up to stem |
| ½ \N | Bottle Gin |
| ½ \N | Bottle Vermouth |
| \N \N | Pickled green tomato |
Add jalapeno to gin bottle, fill gin bottle up to lip with vermouth.
Refrigerate 8 to 16 hours (but no longer). Strain through a double layer of cheesecloth in a funnel into a clean bottle. Pour into chilled glass. Garnish with pickled green tomato. This recipe yields 5 to 6 (7-ounce) drinks.
Recipe Source: TASTE with David Rosengarten Rexipe courtesy of Paul Prudhomme From the TV FOOD NETWORK - (Show # TS-1G16 broadcast 12-31-1997) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
03-28-1998
Recipe by: Paul Prudhomme
Converted by MM_Buster v2.0l.