Ceci n'est pas une martini.

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A French friend once told me a martini could only be called so if it consists of vodka or gin, and vermouth. Anything more than that, she said, is not a martini. As Margritte pointed out in the late 1920's, we would be lying if we called something that may not be, fact. This is a collection of my very own original creations.
Call them what you like.

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Pico Boo

Vodka

Pico de gallo

Tabasco

Cherry tomatoes

To get to the pico de gallo juice, start by preparing the pico de gallo salsa. Finely chop 1/2 white onion, 1 jalepeno(seeds included), 1 ripe plum tomato, juice of 1 lime, and a handful of flat leaf parsley. Season with 2 tsp fresh cracked black pepper and 3 tsp sea salt. The salt will help to extract the juices from the ingredients. Let set overnight in the refrigerator, shaking occasionally. You will notice that a large amount of juice will accumulate in the container. Strain the salsa with cheesecloth.

Mix about 3 tbsp of the pico de gallo liquid with vodka. Add ice, shake. Pour.

To make the garnish, use a sharp skewer and pierce the flesh of the tomato making sure to not puncture the opposite end of the tomato. Use a mini plastic oral syringe and gently suck out the liquid and some of the seeds of the tomato. Mix together vodka and Tabasco and fill the tomatoes. This is a gentle process, be careful not to pop the fruit. Serve on the side.