Recipe courtesy of Paul Prudhomme
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Yield:
5 to 6 (7-ounce) drinks

Ingredients

Directions

Special equipment: Cheesecloth Funnel

Add jalapeno to gin bottle, fill gin bottle up to lip with vermouth. Refrigerate 8 to 16 hours (but no longer). Strain through a double layer of cheesecloth in a funnel into a clean bottle. Pour into chilled glass. Garnish with pickled green tomato.

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