Re: [CH] Chile Vodka

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Linda Hutchinson wrote:
> Quick question? My son in law loves drinks like bloody Caesars and bloody 
> marys.
> I would like to "make" him some habanero vodka for Christmas. I bought the 
> vodka and this is the first year I was successful at growing habs!! (BOY, do 
> I have habs!!  and etc!!)
>
> How many habs should I put into a 40 oz of vodka?  Should I slice them or 
> dice them or something?  He likes it HOT..... he is no wimp.
>
> Can someone advise?
>
> THANKS, GUYS!
>
>
>   
Back on-list again after five days of enforced idleness thanks to Ike... 
I didn't know we /got/ hurricanes in Indiana... not that I'm 
complaining, I could have been in Galveston.

I have done this several times with vodka and tequila. I would suggest, 
depending on his heat tolerance, that about half a dozen habaneros, 
sliced in half, will impart a nice glow to the spirit. However, I do 
recommend steeping the chiles for two to three weeks and then straining 
them and their seeds out - at that point it's as hot as it's going to 
get, and after that the liquid gets a bit of a skunky flavor. Also, use 
a decent vodka or tequila - the addition of chiles does not elevate the 
quality of the spirit. It doesn't have to be Grey Goose or Ketel One, 
but a good-quality middle-of-the-road vodka like Smirnoff or Finlandia 
works just fine.

Hope this helps,

Jonathan

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