StillSmart

Hey Guys

Anybody with any good and easy ideas on this one
.
Not my idea of a drink but some people like it.

Cheers

The legendary Thai Terror http://www.artisan-distiller.net/phpBB3/viewtopic.php?f=5&t=291&hilit=Thai+terror&sid=8d83eb232148bc7d549cdb94b217c5f0

Just soak dry or fresh chilli in Vodka. Regret.

Fresh will give less of a colour change in my experience. The Thai Terror is also excellent if you enjoy pain in a liquid form. The last one I did made my ears ring.

Chuck

That sounds amazing, think I've just sorted out most of my Christmas list in one foul swoop :-)

I've just got the ingredients to make some of this, minus the smoked habenero chilli anyone know where I can find one in uk supermarkets?

a little chilli goes a long way in alcohol. i made a gingerbeer the recipie asked for a level teaspoon for 5 gallons, i went a bit ott and added a heaped tablespoon full, after all i put about 1/2 that in a 3litre chilli meal.

WOW!! just brought to the lips initiated a lip tingle, swallowing a couple of swigs left your mouth numb, INITIALLY then on the third sip the burning would start!!! - However when mixed 50/50 with any fruit juice it made a spanking summer cooler..

Anavrin wrote:I've just got the ingredients to make some of this, minus the smoked habenero chilli anyone know where I can find one in uk supermarkets?

The only place I can think of looking is scorchio.co.uk they're mostly sauces but usually have chipotles so may have other dried/smoked stuff.......

Otherwise it's time to hunt out specialist shops (websites etc).......

I've got some scotch bonnets so think I'm just gonna use two of them, with 4 limes, Lemmon grass and ginger, although I think maybe only one scotch bonnet might be plenty, the original recipe only calls for two birdseye chillies and they're tiny.

Anavrin wrote:I've got some scotch bonnets so think I'm just gonna use two of them, with 4 limes, Lemmon grass and ginger, although I think maybe only one scotch bonnet might be plenty, the original recipe only calls for two birdseye chillies and they're tiny.

If you know your chilli at all, size is no guarantee.......

The nagas we grew the other year weren't as big as an average scotch bonnet, but are hotter by some magnitude.

De-seed and make sure you trim all the white umbilical tissue (holds the seeds) as that's where most of.The capsiacin is.....

Then if you can get a few chipotles (smoked, dried jalapenos), you should get some heat but also a wonderful smokiness

My guess is that even one scotch bonnet is gonna make your ears ring!

Ok so I've just had a go a macerating some evilness into a drink, I never did find a smoked habenero chilli so I left it out, what did have is,

4 limes, I took the zest and juice
1 scotch bonnet chilli, de seeded and chopped up
2 sticks of lemon grass, bashed and chopped up
1 table spoon ish of fresh ginger, peeled and chopped up

Lob it all in a 1 litre jar and top up with spirit, I used 40%








I'm off out tonight to a wedding do, so I'll strain it off into another jar when I get back and pour another litre of spirit on to the bits, then I guess I'll leave em for a few weeks to see what happens.

:-)

I'm with Phantom on what he said,-it seems to be the white stuff holding the seeds that contains most of the chilli heat.
I wish you well with this!
Robert.

Seems I forgot about it last night and have only just took the spirit off the bits, after 18 hours!!!

What ever will be will be I guess, I didn't dare taste any yet, will save it for a supprise in a few weeks :-)

Anavrin wrote:Seems I forgot about it last night and have only just took the spirit off the bits, after 18 hours!!!

What ever will be will be I guess, I didn't dare taste any yet, will save it for a supprise in a few weeks :-)

Well it looked quite "loud", colour-wise from the pics. I'm guessing it'll taste quite strong, but can't think of which flavour might predominate...

Either way, should be good for a party or a sesh with mates.......

Hi Guys

It's been 6-7 weeks since I took 2 litres of perfectly good neutral and macerated some pure evil into it.

I mixed my two jars together and strained it off the bits, I was left with about 1.75 litres, the colours changed from green to a slight brown tinge, I've only tasted a teaspoon of the stuff and it truly is fucking evil!!!!!

It is drinkable though, I've got some in the freezer as I feel it will be a better shot when cold, you can taste the lime and lemongrass as it passes your taste buds but then comes the evil burn down the back of your throat!

It's a definate party trick, just needs some colouring to make it look a little better