The Vesperado Cocktail

Continuing with the Fresno infused gin idea, I thought modifying the Versper with a little heat was worth a try. I'm pleased with the results. I just Googled "Verspado" today and there were no cocktail entries with that name, so you heard it here first. I began writing a description of how this tastes, but I started sounding like Guy Fieri. Killed that idea. Suffice it to say, "That's not half-bad."
Music for making this one: Desperado performed by Linda Ronstadt.

Ingredients
1/2 to 3/4 oz Fresno infused gin
2 3/4 oz Beefeater gin
1 oz vodka
1/2 oz Cocchi Americano Aperitivo
Lemon peel, for garnish

Add all ingredients to a mixing glass with ice. Stir, stir, and stir some more.
Strain into a chilled cocktail glass.  Express lemon peel into the drink, and garnish with it.
This is probably enough for two people. Sharing is caring!

The Hot and Briny Cocktail or The Dusty Fresno

Wanting to kick up my martini a notch, I thought a little heat might be desirable. Came up with this after sampling a Cobra Verde at LOLO in Hudson, WI.  This might also be called a Dusty Fresno since rather than dirty, we're adding a scant 1/4 oz olive brine. HUGE thanks to Rich for the sign and Keri for getting me to post this.
Music for making this: Son of a Preacher Man by Dusty Springfield

Ingredients
1 3/4 oz Beefeater gin
1/4 oz Fresno pepper infused gin* (see below)
1/4 oz olive brine or to taste (varies by olives used)

Add all ingredients to mixing glass. Stir, stir, and stir some more.
Strain it a chilled martini glass. Garnish with 2-3 olives.

*Fresno pepper gin
Add 2-3 slices of Fresno pepper to a small mason jar. Seeds and ribs removed.
Add about 6 oz of Beefeater gin.
Let sit overnight, remove peppers and leave in jar or transfer to a stoppered bottle.

Texas Chipotle-Cinnamon Spiced Pecans

Another great recipe from The Homesick Texan Cookbook. These are great, super easy, and most folks like 'em. I usually add a couple of pinches of kosher salt to the spice mix, then add  a little more if need be.
Music for making: Excitable Boy by Warren Zevon

Ingredients
4 tbsp unsalted butter
4 cups raw pecan halves
1 tbsp brown sugar (maybe a titch more)
1 tsp ground cinnamon
1/2 tsp chipotle powder
1/4 tsp ground cumin
Salt, to taste


Preheat oven to 350 and line a baking sheet with parchment paper
Melt butter in a saucepan over low heat.
While the butter is melting and the oven is preheating, mix up the brown sugar, cinnamon, chipotle power, and cumin.
Once the butter is melted, add the pecans and stir to coat. Add the spice mixture 1/3's stirring to coat completely.
Pour pecans out onto parchment lined baking sheet. Spread into an even later (it will be tight fit, but do your best).
Bake for 15 minutes or so until they are dark in color and fragrant. Taste while warm and salt as needed. Allow to cool.