To “mull” a beverage is to heat it with other ingredients to impart a 
flavor. We mulled over several formulas before choosing this one with 
its pungent punch.
 

When I write “flavored,” I mean it, as I have chosen the chiles that 
impart the most distinct flavors. The raisiny flavor of the pasilla 
melds with the apricot overtones of the habanero and the earthiness of 
the New Mexican chile to create a finely-tuned fiery sipping vodka. Of 
course, use an excellent vodka like Stolichnaya or Absolut. Note: This 
recipe requires advance preparation.

This recipe appeared in the article "Retro-Grilling" by Dr. BBQ, Ray Lampe. Learn more about Dr. BBQ on his website here. This one's for my Dad. Martinis will never go out of style.  And regardless whether you prefer gin or vodka as the liquor of choice, it's difficult to just drink one.

Photo by Norman Johnson

This is a "south of the border" Bloody Mary substituting tequila for the vodka. But if you are a purist, use the vodka or leave out the alcohol altogether and have a great morning wake-up drink. Adding the rocotos, rather than Tabasco, added flavor as well as warming the drink nicely. The heat came on slowly and lingered. This is one of the best uses for chile juice.

A lighter alternative than vodka-based bloody mary mixes!

A lighter alternative than vodka-based bloody mary mixes!

Here's another mulled cider that contains two chiles, the mild ancho and 
the super-hot habanero. The ancho adds the raisiny overtones while the 
habanero supplies an additional fruity heat. Serve this cider in large 
mugs around a roaring fire in the winter.