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food-bev Infusing Vodka with Hot Pepper Juice

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dragon49

I would like to make some spicy vodka. What is a good method for infusing hot pepper juice from fresh peppers into Vodka?

Thanks
 
Hey Dragon,

There are a couple posts about this under the forum topic The Buzz, in the same "Alcoholic Beverage Forums" where you posted this. Several folks have tried it with good results. Usually they just cut open a pepper (or several LOL) and drop them into the alcohol. I think you can use fresh or dried. Set it in the fridge or at least a cool place for a week-6 weeks. Enjoy!


Under "The Buzz" topics, look for Hab Vodka and PepperVodka? for some good replies. Have Fun!


I'm waiting for some fresh peppers this fall to give it a go.

SL


Edit- OH YEA! If you give it a go, post pics and descriptions! We LOVE pics and stories!!!
 
I jammed a whole bunch of green thai peppers into two 5 oz woozies, topped one up with vodka, the other with tequilla. I let them sit for quite a while (ok so it's been like 6-9 months now at least) and all I can say is WOW... freakin hot. :) Sometimes I add some to a ceasar.
 
To take the heat out of peppers and make "hot liquor" I cut in half, de-seed and de-vein bhuts. I soak in my liquor of choice for an hour. The peppers are then patted down with a paper towel. They lost most of their spice. The liquor, however, is insanely hot. :mouthonfire:
 
Jack Kerouac said:
To take the heat out of peppers and make "hot liquor" I cut in half, de-seed and de-vein bhuts. I soak in my liquor of choice for an hour. The peppers are then patted down with a paper towel. They lost most of their spice. The liquor, however, is insanely hot. :mouthonfire:
Click to expand...
Yours is the experience I am more familiar with. I planned to leve a bhut in some bourbon for 48 hours. Just 4 hours later I took a little sip. WOAH!!!
mouthonfire.gif

I declared the project complete. Strained the peppers out. Diluted the Bhut Bourbon with some of the regular bourbon ... poured a glass and enjoyed.

I don't know what folks are getting after MONTHS.

 
use fresh peppers. The dried stuff if better for making spices, unless you want to throw some pepper powder into the liqour to enhance the flavor. My brother has several martini's like this. Some are quite good.
 
papadaca said:
use fresh peppers. The dried stuff if better for making spices, unless you want to throw some pepper powder into the liqour to enhance the flavor. My brother has several martini's like this. Some are quite good.
Click to expand...
Use dried peppers only. Fresh is like 90% water which won't mix well with alcohol
 
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