House Dirty

Vodka and Yuzu-Jalapeño Brine

Bartender Joey Goetz of Bar George | Charleston, SC

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Adapted by StarChefs  |  december 2024

INGREDIENTS

Yuzu-Jalapeño Brine:
Yield: 1 quart
10 ounces yuzu juice
20 ounces pickling liquid
2 jalapeños 

To Assemble and Serve:
Yield: 1 cocktail
2 ounces vodka 

METHOD

For the Yuzu-Jalapeño Brine:
In a food processor, add yuzu juice, pickling liquid, and jalapeños. Pulse on high until smooth. Strain, bottle and refrigerate. 

To Assemble and Serve:
In a mixing glass with ice, stir to combine vodka and 1 ounce Yuzu-Jalapeño Brine until chilled. Strain into a martini glass.

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