RE: [CH] Peppers in vodka

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The most important in making pepper vodka is ageing.
My experience is 3 months - no less.
After 3 months the heat has settled and the flavors of the peppers appear.

A friend and I once tasted a habanero pepper vodka after 14 days - WOOUV!
We were very silent for a couple of minutes. Gasping for air.
It was all heat and no taste.
After 3 months, it was a strong healthy vodka with a beautiful habanero
flavor.

And after 3 months submerged in vodka, it doesnt matter whether you cut the
peppers in half or not.
They still look like something straight out of "Alien 3".


Henning Petersen
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Copenhagen, Denmark
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-----Original Message-----

Date: Sat, 14 Oct 2000 10:58:10 -0600
From: Michelle DeWitt <michelle@wildpepper.com>
Subject: [CH] Peppers in vodka

What would be the best pepper to make pepper vodka? I suppose it would
just be personal preference but I'm sure others on the list have tried
different types. Also, would you put the whole pepper in or cut it in
half?

Thanks, Michelle in KC....thinking of Christmas presents

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