Meal/Course - Drink
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.
This slightly crazy, alcohol-charged tropical drink is perfect for a Hot
Luck party. Remember to serve only one of these per guest per hour.
Variation: For a milder margarita with the flavor of jalapeños but not the heat, substitute New Mexico Jalapeño Wine for the fiery tequila.
"This recipe was given to me by a Hawaiian acquaintance," says Norma Kalina of Van Nuys, California.
This recipe is found in Medicinal Plants of the West Indies by Edward S. Ayensu.
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.
Andy Householder, the Owner of Hi-Co Western Products prescribes the following hot tea for a cold that won't go away.
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