| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Thai |
Beverage |
1 |
Servings |
INGREDIENTS
| 1 |
|
6-oz floozy bottle |
| 1 |
tb |
Lime juice |
| 1/2 |
tb |
Distilled white vinegar |
| 1 |
|
Stick cinnamon |
| 2 |
dr |
Vanilla extract |
| 6 |
|
Thai peppers; whole, dehydrated |
|
|
Bacardi Silver Label 80 proof light dry rum to fill bottle |
INSTRUCTIONS
Heat scale : 6 (delayed, short lived)
NOTE: *scale up for rum bottles; for a fifth, I would probably drop in a
vanilla bean, and I would probably split it lengthwise. Directions: put
everything in the bottle. wait 3 months. Notes: The acid keeps the peppers
from spoiling, and the rum will eventually develop a dangerous looking
orange hue. I've stored it at room temp. If you taste it, you should get
a rum taste with a hint of cinnamon (the vanilla is masked by the rum),
followed by a 2 or 3 second delay, and then a pure heat phenomena. There
isn't any taste when the heat kicks in, and it only flashes by. I only had
the bravado to taste a drop on my finger!
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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