Peppadew Martini

• 2 jalapeno peppers
• 10 peppercorns
• 5 allspice berries
• 5 juniper berries
• 1 750-milliliter bottle good-quality vodka
• 1 (14 3/4-ounce) jar Peppadew peppers (about 20) in brine
• 5 ounces goat cheese
• 2 ounces mascarpone
• 1/2 teaspoon sherry vinegar
• 1 1/2 teaspoons olive oil
• 2 tablespoons heavy cream
• 1 1/2 teaspoons finely chopped shallot
• 1 1/2 teaspoons finely chopped chives
• Kosher salt and freshly ground black pepper
• 2 large limes, each cut into 8 wedges
• 12 ounces lemon-lime soda
• 12 ounces seltzer

1. Halve the jalapenos lengthwise.
2. Set a saute pan over medium heat and add the jalapenos, peppercorns and allspice and juniper berries.
3. Cook, stirring frequently, until the jalapenos are lightly browned, about 3 minutes.
4. Combine with the vodka, cover and infuse for 24 hours.
5. Strain.
6. Drain the Peppadew peppers, reserving the brine (about 1 cup).
7. Using a mixer with a paddle attachment, combine the goat cheese, mascarpone, vinegar, olive oil and cream.
8. Beat until smooth.
9. Stir in the shallot, chives and salt and pepper to taste.
10. Refrigerate for up to 3 days.
11. To stuff the peppers, spoon the goat-cheese mixture into a pastry bag fitted with a medium star tip; pipe into the peppers.
12. If necessary, refrigerate the filled peppers for up to 4 hours, removing them from the refrigerator about 20 minutes before preparing the cocktails.

peppers, peppercorns, berries, berries, vodka, peppadew peppers, goat cheese, mascarpone, sherry vinegar, olive oil, heavy cream, shallot, chives, kosher salt, lemonlime soda, seltzer

Taken from cooking.nytimes.com/recipes/8579 (may not work)