The cocktail is an art form that peaked in the middle of the 20th century and has been in rapid decline since. As a young lad, I was schooled in the fine art of cocktailing by my father and grandfathers, I learned many valuable lessons that I plan to pass on. I also want to resurrect some of the old classics that vastly surpass the sugary & fruity concoctions made today with their simplicity, elegance and bold flavors. Most of the time I will focus on one drink, and to provide, at least in my opinion, the definitive recipe, but hope to expand to other related topics as I see fit. Please mix yourself a cocktail, read, drink, and enjoy!

Sunday, June 12, 2011

The Hot 'n' Dirty

Not only has this replaced the Suffering Bastard as my favorite cocktail name, but it is also up there in my regular rotation of mid-week standbys. Don’t let the name deter you; it is a classic cocktail at heart with a little flair thrown in for good measure!

In the spirit of disclosure I have strayed across the channel for my version and stuck with gin, most people make a “Hot and Dirty” with pepper vodka, I find “Hot and Dirty,” much too long on the tongue and prefer my martini’s with the Queen’s chosen spirit.

Since there is no history to be had with this drink let’s get right on to the goods. This is really just a variation on the dirty martini, but adding a little heat to the flavor combination produces a truly rewarding experience. So we begin with two and a half ounces of gin, for shits and giggles I have been experimenting with some different brands, right now I am partial to Beefeater, it has a certain “my dad poured this,” quality to it. Put that in a shaker (I’ve recently defected to a Parisian shaker, but that’s a story for a later post) and add a quarter ounce of dry vermouth. This is where we diverge from the dirty martini, now I add only another quarter ounce of olive brine, but this needs to come from a jar of jalapeño stuffed olives (don’t worry you’ll use the olives soon), then add a quarter ounce of the juice from the jar of jalapeños you have sitting in the back of your fridge (we all have them, don’t lie). Shake vigorously, don’t worry about the shaken-stirred dilemma, this drink is just looking to break all the rules, strain into a chilled glass and garnish with three jalapeño stuffed olives. Take a sip and savor the fact that fortunately, that slight burning sensation on your lips will go away without a shot of penicillin…

Hot ‘n’ Dirty
2 ½ ounces gin
¼ ounce dry vermouth
¼ ounce jalapeño olive brine
¼ ounce pickled jalapeño brine
Add all ingredients to a shaker full of ice and strain into a chilled cocktail glass. Garnish with three jalapeño stuffed olives.

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