Cajun Martini – Pepper Vodka, Dry Vermouth and Jalapeño Cocktail

The Cajun Martini keeps the structure of a dry vodka Martini but replaces neutral vodka with pepper vodka and finishes with fresh jalapeño. The result is dry, savory, and spicy without relying on juice or syrup.

Heat in a Dry Martini

Pepper vodka puts the chile character directly into the spirit, so the drink stays lean and spirit-forward. Dry vermouth softens the edges just enough to keep the heat from feeling harsh.

What You'll Need

Ingredients

• Pepper vodka – supplies the base spirit and chile heat.
• Dry vermouth – adds herbal wine character and softens the vodka.
• Jalapeño pepper – reinforces the spicy aroma and visual cue.

If pepper vodka is unavailable, briefly infuse regular vodka with sliced jalapeño, tasting frequently to control the heat.

Equipment

Use a mixing glass, bar spoon, jigger, strainer, and chilled cocktail glass.

Why It Stays Crisp

There is no citrus or sweetener to hide behind, so temperature and dilution matter. Stirring the drink properly keeps the alcohol and chile heat integrated rather than sharp.

Substitutions & Variations

Use a jalapeño-stuffed olive for a more savory garnish, or combine equal parts pepper vodka and regular vodka for a gentler version.

Helpful Tips

Chile heat varies dramatically. If making your own infusion, taste every few minutes and strain the peppers once the vodka reaches the level you want.