This week, I found a couple bags of shishito peppers at our local Korean Market so into the cast iron pan they went. Once sufficiently blistered, charred, and topped with a sprinkling of coarse salt, these shishitos were a perfect match for my chilled clementine cocktail. Just what the drink doctor ordered for a fun and delicious happy hour in 10-minutes time.
2 ounces vodka
2 ounces fresh-squeezed clementine juice, peels reserved
1 ounce simple syrup
Clementine segments, for garnish
In a cocktail shaker filled with ice, add the vodka, clementine juice and simple syrup. Shake until your shaker has a frosty coating on the outside, indicating your cocktail is nice and chilly.
Rub the clementine peel around the edge of a glass filled with ice, then discard peel. Strain the cocktail into the glass and add a couple of Clementine segments for garnish.
Maureen C. Petrosky writes what she knows, food, booze and parties. Author of The Wine Club, she appears regularly on The TODAY show to share her vices, and advice with the world. For more info check out www.maureenpetrosky.com or follow her on twitter @maureenpetrosky.
(Images: Maureen Petrosky)