Green Chili Pepper Vodka

[Vox Ducis]

I'm invited to a party tonight and I've promised the host to bring a bottle of green chili pepper vodka and bromaz she once tasted at my place. It's very simple to make.

You must use this kind of pepper.


Make sure the pepper is really hot before doing anything. Then, chop it crosswise so that you can easily put the pieces into the bottle. Only use the bottom half of the pepper (spicier). Let it infuse for 3-5 days in a dark place and shake it a bit twice a day. Finally, put the bottle in the freezer for 24-48 hours.



It simply tastes like vodka and pepper... during the first 3-4 seconds. Then, your throat will be burning more and more during a few seconds and finally you'll get a warm feeling in your guts.

People who have experienced it tell they got drunk faster. Those who usually don't eat chilies because they can't bear them look like they swallowed lye.

This vodka goes well with botargo, salmon or trout roe and any raw or smoked fish.

Cheers !

[water bottle]

Comments on the taste, what to mix with, etc?

[Proots]

Originally Posted by water bottle

Comments on the taste, what to mix with, etc?

This. The final product looks very, very enticing. What foods does it go well with?

[Village Idiot]

I'd like to try that in a bloody mary.

[Vox Ducis]

Originally Posted by water bottle

Comments on the taste, what to mix with, etc?

Sorry, I forgot. OP edited.

[Intoxicated Shaman]

That sounds really fucking good.

[bortmackie]

My friend used to make this shit, except the first time he left the peppers in the bottle meaning it got hotter and hotter til no one else would drink it but me. Must admit, it's a pretty good party trick to impress noobs.

[Nero]

Originally Posted by Vox Ducis

People who have experienced it tell they got drunk faster.

Cool. Now explain that with science.

[Ambient]

Originally Posted by whore to a chainsaw

Cool. Now explain that with science.

Capsaicin(sp) is the active ingredient in chilli, which is quite potent. When chilli/capsaicin touches the tongue, it destroys some of the taste buds. The hot/burning sensation you feel is the taste buds burning. The hot-headed euphoria that is quite evident after eating mass amount of chilli comes from endorphins being released in response to this. It's possible that the alcohol creates a tincture/extract and absorbs the capsaicin into it. I can't say this is definitely true though, my source is ricky gervais. Capsaicin is used therapeutically in anti-inflammatory creams and there is speculation about it's psychoactive properties.

[Konglomo]

That sounds like it would taste awesome

I think I would like it better with London Dry Gin

[Satyr]

That looks very nice. I can't imagine the kind of burning sensation you'd get from that.

I think more people should experiment with "spicy" tastes in liquors, and not just sugary sweet stuff.

I used to make what I call Divina Nigra (Godly Black). Vodka with a special kind of liquorice (laurel liquorice), black pepper, a LITTLE bit of clove and anice (they tend to rule out the other flavours). If you want to make it sweeter, you can add honey. It's not bad, but I prefer it without, even though I absolutely love honey.

The end result is a bit of a sweet vodka, but it doesn't taste sugary. The sweetness comes from the sweeter 'erbs and spices. It does have a nice and strong hot aftertaste because of the black pepper. I find this to be a great warm-up drink during the cold wintermonths.

The liquorice is a very special kind. It has a very strong taste and is very hard. It's sweet, yes. But it has a very specific taste that can be best described as a combination of laurel and liquorice root (you know, those sticks you can chew on). It's sold as either bigger staves or smaller pieces.

What children used to do over here is put that liquorice in a bottle of water, shake it and leave it for a few days. When you shake it, a foam starts to form. You squeeze the bottle to eat/drink (?) that foam. It has a less strong taste than the pure liquorice. That's where I got the idea. The endresult kinda looked like this as well.

[Vox Ducis]

Originally Posted by bortmackie

My friend used to make this shit, except the first time he left the peppers in the bottle meaning it got hotter and hotter til no one else would drink it but me. Must admit, it's a pretty good party trick to impress noobs.

That's exactly what happens when I have a bottle in my freezer and don't drink. A few weeks later, it's like an explosion inside your body.
When the bottle is empty, you can also get the chili pieces out of it and eat them adding lemon juice and salt. Lulz guaranteed.

Originally Posted by whore to a chainsaw

Cool. Now explain that with science.

Originally Posted by Ambient

Capsaicin(sp) is the active ingredient in chilli, which is quite potent. When chilli/capsaicin touches the tongue, it destroys some of the taste buds. The hot/burning sensation you feel is the taste buds burning. The hot-headed euphoria that is quite evident after eating mass amount of chilli comes from endorphins being released in response to this. It's possible that the alcohol creates a tincture/extract and absorbs the capsaicin into it. I can't say this is definitely true though, my source is ricky gervais. Capsaicin is used therapeutically in anti-inflammatory creams and there is speculation about it's psychoactive properties.

That's what I think. But from what I saw last night, not everybody felt the same way. One heavy drinker couldn't stand on his feet after the first shot, while two guests who almost never drink spirits were euphoric but not drunk.
I've also noticed that drunkenness disappeared faster than usual.

You should definitely give it a try.

[Still The Best 1973]

Not a huge vodka fan, but this looks quite good. Might try it soon.

[Mantikore]

What's your opinion on other peppers? Im quite partial to the flavour of chocolate habanero peppers.

[skygear]

I had some ghost chili's the other day... WOW!

[Vox Ducis]

Originally Posted by Mantikore

What's your opinion on other peppers? Im quite partial to the flavour of chocolate habanero peppers.

As long as the taste of pepper and vodka isn't masked by too much capsaicin, any chili is ok.

I think habanero peppers would be too strong, funny for sure, but I wouldn't serve such a vodka at a formal meal. Maybe for impressing friends.

[Frankeh]

I've been doing this for years, but i use butterscotch schnaps.

I put whole chillis in and leave them sitting until the colour has gone from the chilli. takes like 6 months or more.
Ends up as a super spicy drink with the chillis at the end tasting super butterscotchy eaten much like the worm in tequila


Chillies went in red


Capsaicin is soluble in alcohol. so putting chillies in any type will spice it up.

[Vox Ducis]

Sounds crazy ! It's not a drink for pussies.