Chuy's New Mexican Martini

Last week, Scott was telling me about "OJ'ing it" from gate 16 to gate 88 at the Denver airport. He wondered if kids today think that means he killed two people on his way to the gate. Ha.

I found Chuy's New Mexican Martini recipe. Yummo. Incidentally, it's New Mexican because it has hatch chile (from New Mexico) infused tequila, not because it is the "new" Mexican Martini. Contemplate that while you're having a martini or two.

Chuy's actual recipe is within an article from Greenville Online. Details on the various steps are in this article about the Chuy's New Mexican Martini from Dad Cooks Dinner. From one of the comments on Mike's blog, we know that Chuy's roasts their chiles before infusing. (So that's what those black flecks are, when you get it at the restaurant.)

Putting it all together...

Chuy's New Mexican Martini

2 ounces of Hatch green chile-infused el Jimador tequila
1 ounce of Cointreau
1 ½ ounces fresh-squeezed lime juice
1 ½ ounces sugar water
Jalapeno-stuffed olives

Makes 1 cocktail.

1. Roast and slice your Hatch green chiles (Anaheim chiles are the same chile, just from Cali instead of NM). Pioneer Woman has a great article on how to roast peppers.

2. Infuse your tequila with the roasted chiles. This is a 2-3 day process, so if you need a drink immediately, pop open a Shiner Bock before you start infusing. Roasted hatch infusion directions are at Boozed + Infused. If you're trying out raw jalapenos or serranos instead, head over to Dad Cooks Dinner for guidance.

3. Stick with Dad Cooks Dinner for simple syrup (sugar water) instructions and finish out the drink process there as well!