Autumn flavors are magical. They bring you warmth and comfort and often hit all 5 tastes… sweet, sour, bitter, salty and umami. I wanted to create a beverage that “felt” like Fall. And I think I did it.
Introducing, The Red-Headed Martini. All it’s ingredients are auburn-red (as is its creator) and it’s a smooth yet feisty little drink (as is its creator). So aptly named.
I have now made this a few times using different brands of bourbon – some more expensive than others. And I can tell a difference. A big difference. If you can, please opt for the quality… make it last… make it a special occasion… but do yourself a favor and splurge a little. You will thank me.
Ingredients (makes 3-4 servings)
1 cup bourbon – I use Woodford Reserve [pictured].
1/2 cup amber beer – I prefer Negra Modelo. Pick your favorite – just be sure it’s an amber beer that isn’t too nutty or you’ll change the whole flavor profile.
1 tablespoon of dark maple syrup (adjust to taste).
A dusting of fresh grated nutmeg
3-4 dried red chile peppers (1 for each drink)
grater or micro plane
Chill martini glasses and your shaker in the freezer for about 15-20 minutes. The bourbon and beer should be chilled and syrup at room temperature. You can use ice if you forgot to chill everything – but this is not a drink you want watered down.
Ready to Make?
Pour cold bourbon, beer and maple syrup into a martini shaker and stir to mix ingredients. I don’t advise shaking this drink as you will bruise the bourbon the beer will head and foam everywhere. I may or may not be speaking from experience. 🙂
Pour into chilled martini glasses. Grate nutmeg into the martini and then float one dried chili on top. You won’t really experience any heat from the chili until the last sip, when it’s had time to soak making your last sip is the best! When does that ever happen?