Yield: 5 Servings
|1.00||Jalapeno pepper; sliced up to stem|
|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@...
Recipe by: Paul Prudhomme
Converted by MM_Buster v2.0l.