Special Thursday Happy Hour – Hot, Dirty and Bleu

It’s a holiday weekend, so why not start a little early, right?  A couple of weeks ago, while we were at Lola in Cleveland, we tried one of their signature martinis — Hot, Dirty & Bleu — and really enjoyed it.

So, continuing the apparently recurring themes of reconstituting other restaurants drinks and a new affinity for spicy drinks, here it is:

3 oz     Vodka (and use the good-stuff)
¼ oz    Olive-brine (from the jar of olives you’re going to use as a garnish)
¼ oz    Dry vermouth
~5 drops Tabasco (or other hot sauce)

Combine all ingredients in a cocktail shaker with ice and shake vigorously.  Strain into a chilled martini glass and serve with a skewer of bleu-cheese stuffed olives.  The cold, cold martini, the salty-bleu cheese-olive taste and the spicy hot sauce are a really great mixed sensation.  I recommend using a vinegar based hot-sauce (if you have one) and nothing that’s been thickened – I think it will disperse better in your drink.  Also, while I'm a fan of the traditional gin-martini as well, I think hot sauce and gin sounds really terrible.

(Of course, you can make it as “hot”, as “dirty”, or as “dry” (varying the vermouth) as you like – that’s sort of the joy of martini-making…)

Bottoms-up!

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10 thoughts on “Special Thursday Happy Hour – Hot, Dirty and Bleu

  1. I wonder if Texas Pete would be good in it? (I'll obviously have to wait to partake until after the baby is born, but I'll definitely keep this recipe in mind)

  2. You know Zak, i'd been "off" gin martinis for a long time, but have been warming back up to them b/c of some very flavorful gins that are on the market now. Might be worth a 2nd look sometime…

  3. Steph — you know I almost put "Texas Pete" down as an example, but a) I didn't know if people knew what I'd be talking about and b) I don't have any to show… (you can't get it here in CA) — but definitely a great choice I'd think…. you know — when you're able… :)

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