Cranberry-Jalapeno Martini
I describe this cocktail as slightly tart, a little sassy and completely delicious. I make a big batch when I'm hosting a party because it tends to disappear quickly. Garnish with fresh mint and cranberries for an extra-special touch. —Kelli Haetinger, Virginia Beach, Virginia
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 16
white meat free
gluten free
red meat free
dairy free
vegan
vegetarian
pescatarian
- ice cubes
- 1/2 cup fresh or frozen cranberries
- 1 cup turbinado (washed raw) sugar
- 1-1/2 cups cranberry juice divided
- 1/2 teaspoon chopped seeded jalapeno pepper
- 6 cups vodka
- fresh mint leaves and additional cranberries
- Carbohydrate 0.419375 g
- Cholesterol 0 mg
- Fat 0.00446875 g
- Fiber 0.158124996721745 g
- Protein 0.01340625 g
- Saturated Fat 0.000378125 g
- Serving Size 1 1 servings. (94g)
- Sodium 1.199 mg
- Sugar 0.261250003278255 g
- Trans Fat 0.00158125 g
- Calories 194 calories
In a large saucepan, combine the sugar, 1/2 cup cranberry juice, cranberries and jalapeno. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until sugar is dissolved. Remove from the heat. Cover and let stand for 20 minutes. , Strain, discarding cranberries and jalapeno. Cover and refrigerate syrup for at least 2 hours or until chilled., For each serving, fill a mixing glass or tumbler three-fourths full with ice. Add 3 ounces vodka, 1 tablespoon cranberry juice and 1 tablespoon cranberry syrup; stir until condensation forms on outside of glass. Strain into a chilled cocktail glass. Repeat. Garnish with mint and cranberries if desired.
