Help on making super-hot vodka (Idaho dopers welcome)

[Tentacle_Monster]

I’ve been kicking around the idea of making a bottle of pure Napalm Death style vodka. The kinds of peppers involved, however, isn’t quite clear to me. At least one habanero, I suppose, but how about Bird’s Eyes or Scotch Bonnets?

And you Idaho dopers: Anyone know where I could get those in Boise or Twin Falls?

[Morbo]

Start with Peppered Stoli and you’re halfway there…

[devilsknew]

One 750 ml bottle flavorless Vodka
2 medium ancho chilies, wiped clean
2 whole jalapeno chilies, washed and thoroughly dried

In the original bottle or in a decorative bottle of your choice, combine the chilies with the vodka. Cap tightly and leave to infuse for 7 to 10 days in a dark place. Replace the original cap with a narrow liquor spout with a screen (available from bar suppliers). Use the infused vodka to make martinis or other cocktails, being aware that with every day the chili flavor will get stronger. If you plan to keep the vodka for more than 10 days more, it is advisable to strain out the chilies.

The technique would be the same, just substitute any Chile you’d like …for an atomic style and the most punch I would definitely go with Habaneros (which are, by the way, the same thing as Scotch Bonnetts.). I’m sure a handful of the tiny bird’s eyes peppers would also have similar results. Or if you really wanna kick it upa notch …use both …BAM!
Flavor is also an important part of the equation, I like the heat of the Habanero but the taste is a bit astringent, and goes best with something a bit sweet and or sour. I personally think the flavor would be a bit off in combination with vodka (but that’s a personal taste.).
I know you can get fresh peppers (or seeds and seelings) mail order here , but it is seasonal. They offer a huge variety!
Here are also some handy links for mail order fresh and dried chiles.
http://www.pepperfool.com/links/fresh.html

If you can’t find fresh habaneros, dried will probably do the trick just as well. I’m thinking for best results, you might want to rehydrate the chiles in warm water for about a half an hour before adding them to the vodka.

[Tamarin]

@Tentacle Monster

I’ve been kicking around the idea of making a bottle of pure Napalm Death style vodka. The kinds of peppers involved, however, isn’t quite clear to me. At least one habanero, I suppose, but how about Bird’s Eyes or Scotch Bonnets?

And you Idaho dopers: Anyone know where I could get those in Boise or Twin Falls?

I’d try looking at either the Boise Co-op , or Eagle City Market. Also try the Farmer’s market in Boise. I have a friend who runs a stall there and her specialty is peppers and salsa. I’m not positive what the season is on the Farmer’s market, but I’ve e-mailed and asked her so I’ll let you know what she says.

[devilsknew]

Another important thing, although there is no mention of this in the recipe. I would suggest slittling open or slightly crushing the fresh chiles for maximum heat infusion.

[Tentacle_Monster]

Thanks, Tamarin. I’ll probably be going up to Boise this Saturday, might as well hit the Co-Op for some wine and cheese.