Jul 14 2026
Restaurants›Little Beast Restaurant›Green Chile Martini Recipe

Green Chile Martini Recipe

Inspired by Little Beast Restaurant
Time10m
Serves1

St. George Green Chile Vodka, Lime, Jalapeño, Scrappy’s Fire Tincture

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Ingredients

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Cocktail

Mocktail (non-alcoholic option)

Method

Cocktail

  1. 1

    Prep glass

    Chill a coupe or martini glass by filling with ice water. Let it sit while you mix the cocktail.

  2. 2

    Muddle

    In a cocktail shaker, place 3 slices of fresh jalapeño. Add the fresh lime juice and simple syrup, then gently muddle once or twice to release a touch of jalapeño oil and flavor—avoid over-muddling to keep bitterness low.

  3. 3

    Add spirits and ice

    Add 2 oz St. George Green Chile Vodka to the shaker, then add 6 ice cubes. Add 2 dashes of Scrappy’s Fire Tincture (adjust to heat preference; start light if unsure).

  4. 4

    Shake

    Secure the shaker and shake vigorously for 10–15 seconds until the shaker is cold to the touch and well diluted.

  5. 5

    Strain and serve

    Dump the ice water from your chilled glass. Double-strain the cocktail into the chilled coupe/martini glass using a Hawthorne strainer and a fine mesh strainer to remove jalapeño solids and ice shards. If you prefer more texture, use a single strain.

  6. 6

    Garnish

    Garnish with a single lime wheel floated on the surface or a thin jalapeño slice laid across the rim. Serve immediately.

  7. 7

    Notes on heat control

    Adjust the number of jalapeño slices and Scrappy’s Fire Tincture dashes to control heat. For less heat, use 1–2 slices and 1 dash of tincture; for more heat, increase slices to 4 and tincture to 3 dashes.

Mocktail (non-alcoholic)

  1. 8

    Prep glass

    Chill a coupe or martini glass by filling with ice water while you prepare the mocktail.

  2. 9

    Muddle

    In a cocktail shaker, place 3 slices of fresh jalapeño. Add the fresh lime juice and simple syrup, then gently muddle once or twice to release flavor without excessive bitterness.

  3. 10

    Add non-alcoholic base and ice

    Add 2 oz green chile non-alcoholic spirit or pepper-infused water, then add 6 ice cubes. Add 2 dashes of smoked paprika tincture or the diluted hot sauce substitute (adjust to taste).

  4. 11

    Shake

    Shake vigorously for 10–15 seconds until well chilled and slightly diluted.

  5. 12

    Strain and serve

    Discard the ice water from the chilled glass. Double-strain into the chilled glass to remove jalapeño fragments and ice shards.

  6. 13

    Garnish

    Garnish with a lime wheel or jalapeño slice and serve immediately.

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