Ragin' Cajun Martini

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Prep Time:
30 minutes

From guest blogger Trevor Kensey of Sis. Boom. Blog!:

Pepper-infused vodka, Louisiana hot sauce, jalapeño olive brine, and a splash of lemon juice all come together to give this unique cocktail its spicy-hot kick, but it’s the garnish that turns this drink into a full-fledged Cajun fête. With its mixture of hot, sweet, cold, and tangy flavors and its colorful garnish, the Ragin' Cajun Martini is certain to define your party.


10 oz. pepper-infused vodka 
3 oz. Cajun syrup (see below)
For garnish: Lindsay® Jalapeno Stuffed Spanish Olives, Lindsay® Sweet Cherry Peppers, and Lindsay® Golden Greek Pepperoncini Peppers 

For the Cajun syrup:
1/2 cup granulated sugar
1/2 cup water
2 teaspoons Louisiana hot sauce, such as Crystal or Tabasco (or more to taste)
1 tablespoon cider vinegar
2 Tablespoons olive brine (from the jar of stuffed olives)
2 teaspoon fresh lemon juice


To make the syrup: Combine sugar and water in a small saucepan and bring to a simmer over medium heat, stirring until the sugar dissolves. Remove pan from the heat and let stand for several minutes until cooled. Add the hot sauce, vinegar, olive brine, and lemon juice; mix well. Chill in sealed mason jar until ready to use. Makes enough syrup for 4 to 5 batches of martinis.

To make the martini: Combine vodka and Cajun syrup in a cocktail shaker half-filled with ice cubes. Vigorously shake the martini and strain into 4 chilled cocktail glasses. Garnish with the olives and peppers. 

Kitchen Tips:

Trevor's tips: You can buy pepper-infused vodka or make your own. Regular vodka works nearly as nicely, and if you prefer gin, I’m not going to tell you no.

Put some colorful pepper-sauce bottles and plates of skewered garnish out on the bar in case your guests crave more heat.

Nutrients Per Serving:

Calories: 254
Calories from fat: 14
Total fat: 2g
Monounsaturated fat: 1g
Cholesterol: 0mg
Sodium: 339mg
Total Carbohydrates: 7g
Dietary fiber: 0g
Protein: 0g

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