Re: [CH] Peppered tequila?
HolySmokes (deaston0@gmail.com)
Fri, 21 Jan 2005 19:45:21 -0800
cool.... but what's your 'recipe'.
What quantity of tequila, and how many peppers, how
do you chop them, including or removing seeds, straining
the result, or leaving it 'en pepper'?
best, HS
On Fri, 21 Jan 2005 23:33:49 +0000, Alex Silbajoris
<asilbajo@hotmail.com> wrote:
>
> I have been bringing peppered trquila to OF for a few years now. Each batch
> is different, but I have pretty much settled on habs - though you could use
> any kind of pod, really. One year I used some chipotles and the effect was
> like a smoky scotch.
>
> I always use Sauza Hornitos, a good quality tequila. Use a harsh one and it
> will stay harsh, peppers or not.
>
> I used to put the peppers in a few months before the event, which is what I
> did last year - and left the bottle at home when I packed. So I made
> another batch at about 10:00 in the morning, and by nightfall around the
> campfire it was fully infused. Then we were, too....
>
> - A
>
>