|1/2 cup • Granulated sugar|
|1/2 cup • Water|
|2 tsp • Louisiana hot sauce, such as Crystal or Tabasco|
|1 tbsp • Cider vinegar|
|tbsp • olive brine (from the jar of stuffed olives)|
|2 tsp • fresh lemon juice|
For the Cajun 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.