The Russians are the true inventors of pepper vodka and they flavor their vodka most commonly with cayenne. Any type of small fresh or dried chile pepper that will fit in the bottle will work. Be sure to taste it often and remove the chiles when it reaches the desired heat--the longer the chiles are left in, the hotter the vodka will get! Serving Suggestions: Serve over ice or in tomato juice for an “instant” bloody mary. Note: This recipe requires advance preparation.
For some reason, habanero chiles work particularly well with fruits. These daiquiris will delight chileheads, who will probably suggest adding more habanero to the blender! For a non-alcoholic version of this drink, substitute pineapple juice for the rum and decrease the sugar to 3 tablespoons. From the article Perfectly Pungent Peaches by Dave DeWitt here.
A Naga Jolokia Bloody Mary just sounds like manly fun and a great way to fire up a classic with hot new blood. This recipe features the Henry Family Farm Varietal Chile Extracts Ghost Pepper Extract made by David Rosengarten. This is a party-sized recipe suitable for a punchbowl. Read the entire article by Mark Masker here.
The attitude comes from the green chiles--they definitely add the spice and heat for this otherwise ordinary dish. I like to stuff a small wedge of jalapeño Monterey jack cheese into the center of the pepper just before it’s finished cooking. That adds even more "attitude"!