I got the idea after seeing a few hot-pepper liquors at the store. I also remember seeing a jalapeno-cucumber margarita at a resteraunt.
So I decided to do an infusion project with some dried peppers I had, and some locally bottled Onyx moonshine.
Here's my "sierra foxtrot" recipe:
Now that it's been a week, I used a fine mesh strainer and strained out all the peppers and seeds. I then poured this through a double coffee filter to screen out any cloudiness that was in the measuring cup. (See picture 1)
I then transferred the infusion back into pint jars and sealed one up. I'm not sure how much the alcohol content drops after reconstitution of the peppers. It started as a 100 proof.
The other is sitting here in front of me. I pour myself a small amount into a shot glass.
The first thing I notice is a caramel-bronze color (See pictures 2 & 3). A color cross between regular tequila and a bourbon whiskey.
Next is the nose of it. As I inhale, I can definitely make out the chipotle and cascabel peppers. There is a smokey smell as well, perhaps the chipotle peppers have overpowered the nose a little bit, but it's not a bad smell. Not like liquid smoke, etc.
Ok, taking the initial taste now. (sipping like a bourbon whiskey at room temperature)
A very sweet pepper rush in the first half second, followed by a warm sweep of heat. The chipotle peppers definitely come first, followed by the cascabel peppers.
The lingering heat is very warm. Like a warm bowl of tomato soup.
About 15 seconds in and the fruitiness of the cascabel peppers has shown up, briefly. My lips tingle just a bit.
The end note is definitely a slow drop off, and has a slight, slight hint of the sea salt. Not a huge salty taste, but you can pick it out if you are looking for it. (I was...) - mental note to use 25% less salt in the next batch.
2 minutes in and the heat has completely dropped, although the essence of the drink still remains in my mouth. Since I did not sip anything else, I can still feel it on the back of my lips.
Going for a 2nd sip now.
The presence of the chipotle peppers is completely up front. The cascabel peppers are there too. I cannot detect the arbor peppers, so I'm not sure if they are even needed in this recipe. Maybe they add the heat?
Again, 2 minutes after the second sip and the heat is gone, leaving the even so slight sea salt for a few seconds.
Conclusion:
This is a surprisingly great sipping drink. This recipe is a strong chipotle heat, taste and head, followed by an end note of cascabel and subtle sea salt. Unsure about doing this as a shot. This may be best sipped from a shot glass or brandy snifter.
So I decided to do an infusion project with some dried peppers I had, and some locally bottled Onyx moonshine.
Here's my "sierra foxtrot" recipe:
[background=rgb(233, 216, 193)]1 Quart Onyx Moonshine (100 proof)[/background]
[background=rgb(233, 216, 193)]1/4 Cup Cascabel Dried Peppers (without stems)[/background]
[background=rgb(233, 216, 193)]1/4 Cup Arbol Chili Dried Peppers (without stems, approx 20)[/background]
[background=rgb(233, 216, 193)]1/2 Cup Chipotle Dried Peppers (without stems, approx 9)[/background]
[background=rgb(233, 216, 193)]4 tsp Sea Salt[/background]
[background=rgb(233, 216, 193)]Refrigerate for 1 week, strain and discard.[/background]
Now that it's been a week, I used a fine mesh strainer and strained out all the peppers and seeds. I then poured this through a double coffee filter to screen out any cloudiness that was in the measuring cup. (See picture 1)
I then transferred the infusion back into pint jars and sealed one up. I'm not sure how much the alcohol content drops after reconstitution of the peppers. It started as a 100 proof.
The other is sitting here in front of me. I pour myself a small amount into a shot glass.
The first thing I notice is a caramel-bronze color (See pictures 2 & 3). A color cross between regular tequila and a bourbon whiskey.
Next is the nose of it. As I inhale, I can definitely make out the chipotle and cascabel peppers. There is a smokey smell as well, perhaps the chipotle peppers have overpowered the nose a little bit, but it's not a bad smell. Not like liquid smoke, etc.
Ok, taking the initial taste now. (sipping like a bourbon whiskey at room temperature)
A very sweet pepper rush in the first half second, followed by a warm sweep of heat. The chipotle peppers definitely come first, followed by the cascabel peppers.
The lingering heat is very warm. Like a warm bowl of tomato soup.
About 15 seconds in and the fruitiness of the cascabel peppers has shown up, briefly. My lips tingle just a bit.
The end note is definitely a slow drop off, and has a slight, slight hint of the sea salt. Not a huge salty taste, but you can pick it out if you are looking for it. (I was...) - mental note to use 25% less salt in the next batch.
2 minutes in and the heat has completely dropped, although the essence of the drink still remains in my mouth. Since I did not sip anything else, I can still feel it on the back of my lips.
Going for a 2nd sip now.
The presence of the chipotle peppers is completely up front. The cascabel peppers are there too. I cannot detect the arbor peppers, so I'm not sure if they are even needed in this recipe. Maybe they add the heat?
Again, 2 minutes after the second sip and the heat is gone, leaving the even so slight sea salt for a few seconds.
Conclusion:
This is a surprisingly great sipping drink. This recipe is a strong chipotle heat, taste and head, followed by an end note of cascabel and subtle sea salt. Unsure about doing this as a shot. This may be best sipped from a shot glass or brandy snifter.
