I'm sorry folks, but to add anything to my George Dickel or anything bottled in TN or KY would be a sacrilege. Take a shot and eat a pepper is what I say. -----Original Message----- From: Charles P Demas <cpd@world.std.com> To: Shantihhh@aol.com <Shantihhh@aol.com> Cc: chile-heads@globalgarden.com <chile-heads@globalgarden.com> Date: Monday, June 05, 2000 11:55 PM Subject: Re: [CH] Chiles in booze >On Mon, 5 Jun 2000 Shantihhh@aol.com wrote: > >> << I will swear to using dry sherry, >> >> >> Mark, >> >> This is great and so is Thai Whiskey. Toss a handful of those Thai chiles in >> a bottle and wow. I also pop habs chopped into honey for drizzly on veggies! >> Chiles of all varieties make Vodka exceptional for cooking and sipping >> especially if kept in the freezer. > >Putting habs or scotch bonnets into vodka makes it too raw, IMO, but if >you throw in some lemon, or other citrus it mellows it out. We're talking >about letting it sit for at least a month, and we're talking about the >whole fruit, not just the juice. > >Much better for sipping that way. I've tried some each way at Jim >McGrath's hotlucks (this weekend, BTW), and mellow is much better. > > >Chuck Demas >Needham, Mass. > > Eat Healthy | _ _ | Nothing would be done at all, > Stay Fit | @ @ | If a man waited to do it so well, > Die Anyway | v | That no one could find fault with it. > demas@tiac.net | \___/ | http://www.tiac.net/users/demas > >