I'm thinking that this is a similar procedure to making cordials, if you can bottle cordials then why not habanero liqueur? How about a habanero martini? I think the sugar is used as a flavoring and is not essential for preserving. I love this idea!! Dyce is a genius!
BASIC LIQUEUR (CORDIAL) RECIPE
The basic process involves using fruit to provide the basic flavour, and adding a distilled spirit and sugar. The fruit was usually pressed by hand (or feet) and mixed with sugar (though sometimes allowed to stand alone.) The spirit was added and allowed to mellow while picking up the characteristic of that particular fruit. Exotic essences were added when making special cordials. This basic recipe is designed as a very simple ("I have no clue, and can't find a recipe") recipe from which to start all cordials. It is very similar to ones in the CA Guide to Brewing. I have found that using a good quality vodka (not Popov, ~- use Absolut, Smirnoff, or Finlandia) makes a big difference.
2 lbs fresh fruit 2 cups 100 proof vodka 1 cup sugar
Throw it all in a blender, and puree it well. Pour it into a bottle and let it sit for 2 to 3 weeks. Strain out the pulp, and then filter through a coffee filter. Some liqueurs may need to age some more, but most will be ready to drink. A great number of recipes call for either a pinch of cinnamon or 1 vanilla bean. If you think this might add to the taste or enhance the fruit taste, by all means try it.