Chili Martini Recipe

by on November 2, 2008


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Please, don’t cringe at the name of this cocktail. Give me a chance to quickly explain this fabulous drink to you before you frown at the thought of a spicy cocktail (for those of you spice hounds who are already drooling, please immediately proceed to the recipe and mix yourself a few glasses!)  I’ve always appreciated drinks of all sorts. From sweet, pretty, fruity concoctions that make me giggle like a girl to straight from the bottle whiskey that almost grows hairs on my chest, I enjoy them all.


It all started during my six big days of eating and drinking at the Club Med Food and Wine Festival in Ixtapa, Mexico with Jaden. Every day was fabulous and filled with mixology demonstrations from some of the finest bartenders in Mexico.  Our thirsty group of Jaden, Kim, Kate , Morgan and  Jay I took advantage of every sample and sip that was offered to us. We’re all adventurous folks and accepting of anything inebriating, especially when it was all free!  But the most memorable one was the chili martini cocktail  infused with a healthy dose of fresh serrano chili.

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I’ve had many cocktails in my days, but never anything with spicy, chili undertones. This was like a revelation, it rocked my cocktail world.

The first fruity sip of peach and hint of chili blended together nicely, but after that, it was magic. The slow, smooth tinge of serrano chili heat that flowed down my throat afterward was warming, exciting and delicious. The slightly grassy/fruity blend of the serrano heat, coupled with the sweet nectar of the peach juice was just so different, but satisfying and addicting.  Of course, you can add just as much heat as you like, but a little bit of chili goes a long way. We’ve made it with red thai chili’s as well and the results are just as wonderful. Use what ever chili you wish!

I was perfectly happy with the amount of blend spicy and fruity balance of the chili cocktail martini. There wasn’t too much heat to make me uncomfortable nor to put my mouth on fire, but just enough to make me always CRAVE a chili martini. Besides, a girl should never stop adding a bit of spice to her life!

Chili Martini Cocktail Recipe

Yield: 1 Cocktail

Total Time: 5 Minutes

**Warning- start with a little bit of chili first because each chili’s level of spiciness varies. Continue to add more chilies to your liking.

Ingredients:

  • 1 chili, serrano or Thai ( or more to your heat preference)
  • 1.5 oz vodka
  • 2 oz peach or nectarine juice
  • 1/2 oz simple syrup

Directions:

  1. Clean the chilies and remove the seeds. Muddle the chilies with simply syrup and Vodka.
  2. Drain liquid in shaker and then add fruit juice.
  3. Shake well with ice.
  4. Serve in martini glass. Garnish with chili on rim. For a sweeter treat, sugar the rim .
Recipe Source: WhiteOnRiceCouple.com.

Hello! All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you. And remember in making the recipes, if using table salt instead of kosher or sea salt, make sure you reduce the salt amount.


chili-martini-chili-recipes

Basti, the fabulous chili martini bartender

More cocktails recipes that you might enjoy

{ 32 comments… read them below or add one }

1 Peter G November 2, 2008 at 1:45 am

Glad I finally made my way over to your wonderful blog….this martini looks fabulous. Perfect for our tropical like weather here in Sydney. Cheers!

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2 joey November 2, 2008 at 1:46 am

This sounds like something I’d love! I love spicy…n food and in drinks :) When I have a bloody mary I like it to be spicy enough to score my throat! MMM! This martini sounds awesome!

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3 Happy Cook November 2, 2008 at 3:32 am

Looks so yumm. I have had chillie vodka.
Checked your recipe, simple syrup is that sugar syrup.

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4 Victoria November 2, 2008 at 5:39 am

This sounds fabulous. Plymouth Gin is my martini gin – smooth and delicious, the gin of Winston Churchill (a pretty good recommendation, I would say). I either make what would be considered a gibson using Tipsy Onions (cocktail onions brined in vermouth) or a martini with Santa Barbara Olives stuffed with a habarnero pepper (hot!), so I know I will love this. I’m going to check the rest of the list out too. Yum.

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5 Tony November 2, 2008 at 9:13 am

the photos are absolutely gorgeous!! Too gorgeous, in fact… it’s 11am here and I feel like an alcoholic wanting to try a sip of that cocktail :)

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6 Seattle Tall Poppy November 2, 2008 at 9:57 am

Sounds awesome! What time are you all serving cocktails? I’ll be right over! ; )

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7 Manggy November 2, 2008 at 10:08 am

Ah, but my Southeast Asian roots are kicking in and to the chili I say: bring it awwwn! No cringing here, but the exact opposite. Maybe, er, quivering with excitement (hee, that’s kind of gross…). As you know I’m not much of a cocktail man but the combination of peach and chili sounds terrific!

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8 Julia November 2, 2008 at 11:01 am

I saw this first thing this morning… and had to come back at a reasonable hour to take a peak! I love the idea of a chili-peach martini, especially now that it’s well after noon :)

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9 MPG November 2, 2008 at 11:50 am

I was waiting for this one since you tweeted about it and when I saw my foodgawker feed, I knew who had made it :) It looks excellent and perfectly balanced in terms of flavors…This one is gonna go a long way as I know a lot more takers for this than just me.

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10 Nicole November 2, 2008 at 12:57 pm

My favorite drink in the whole world is a spicy chili margarita from a restaurant called Ring of Fire in Eugene, Or. They infuse bottles of tequila with hot chili peppers and use it to make the drink. The result is a sweet/sour/hot margarita that I can’t get enough of! I don’t know why it never occurred to me that I could make a spicy drink at home by simply muddling a fresh hot chili with the liquor and/or syrup then just straining it. Brilliant!

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11 maybelles mom (feeding maybelle) November 2, 2008 at 2:03 pm

Hey, I love the double entendre in the name (chilly chili martini). I don’t know though if I could really take it…I am a little weak with alcohol and spice.

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12 Marc @ NoRecipes November 2, 2008 at 4:06 pm

Sounds fantastic! I found some naga jolokia chili’s this weekend but I’m afraid to try them.

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13 Lori Lynn November 2, 2008 at 5:38 pm

Sounds positively dangerous.
Wonderful photo. The red Thai chili is just right.

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14 Linda November 2, 2008 at 6:04 pm

Not a great cocktail drinker, however awesome photos

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15 noobcook November 2, 2008 at 6:26 pm

definitely drooling here … I like it hot! :D

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16 Mollie November 2, 2008 at 5:41 pm

Yum! Looks divine…

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17 shayne November 2, 2008 at 6:47 pm

yes, I would have to say Basti is fabulous. the drink looks good too.

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18 Simply...Gluten-free November 2, 2008 at 7:53 pm

Yum, sounds amazing and a great way to keep the vaca buzz going :)

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19 Diana @ AppetiteforChina November 3, 2008 at 2:04 am

Ooh this looks absolutely amazing. The split chili is such a cute touch.

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20 grace November 3, 2008 at 7:10 am

don’t worry–i didn’t cringe. instead, my mouth began watering and my lips curled into a smile. :)

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21 Jen Yu November 3, 2008 at 9:58 am

You are such a funny girl! I love chili tinged sweetness. Great pics, babe!! Does Todd wear those headphone thingies when he mixes drinks for you? :) xxoo

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22 Marvin November 3, 2008 at 1:11 pm

Chili and peach sound so strange, yet I can imagine them being a great combination! I may give this a try with gin, rather than vodka.

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23 Hélène November 3, 2008 at 12:38 pm

You should start selling your pictures to mags. You do a better job.

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24 Nate November 3, 2008 at 1:48 pm

awesome. I bet it would go great with mango too.

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25 stephanie November 3, 2008 at 3:16 pm

Intriguing…. Very, very intriguing

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26 We Are Never Full November 3, 2008 at 4:48 pm

wow – love love LOVE this idea! i’m wondering if that bit of hotness makes one drink faster. when i’ve got a spicy tongue i want to keep drinking! that’s why beers at a mexican restaurant go way quicker than i’d like them to! very creative.

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27 Danielle November 6, 2008 at 5:48 pm

As soon as I read this I ran and made a couple for my husband and I. LOVED IT!!!!

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28 Renee November 7, 2008 at 1:39 am

Oh, MAN! I wish peaches were in season right now! It’s “Tiki Night” here tomorrow; I know what I’M drinking, even if I DO have to use peach nectar!!! Thanks for the recipe!!! (You guys ROCK – seriously!! *grin*)

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29 Mike November 8, 2008 at 7:53 am

That’s a really interesting drink! I’m sure my wife would be pissed if I made it and didn’t warn her, lol, but I’d be thrilled with it. It sounds really tasty

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30 Brendan November 9, 2008 at 3:31 pm

Found your blog a week ago. Love your creativity, style and wonderful setup for the photographs. Well done!
Tried the Chilli Martinis on Friday night with my lovely wife. WOW. Fantastic. Subtly balanced flavors of chilli, peach and vodka – the right combination of spice and sweetness – so nice. Wait till our friends get to try this.

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31 Chilli-lover April 19, 2009 at 10:18 am

That’s wimpy stuff! Straight 2:1 Gin:Vermouth but with Tabasco chilli olives – lots of them at least 6 – for me. Of course I plan to make a raw Thai green chilli-stuffed olive (those tiny fiery devils – with all the seeds of course) Martini when I next go to Thailand. Just watch the fire!

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32 David McDonald September 29, 2012 at 9:15 am

I had a chilli martini last night and it was AMAZING! Its not spicy (unless you eat the chilli) but has a slight edge to it.

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