Chilli Vodka ? Any good recipes out there !

by **scrappybill** » Thu Sep 02, 2010 9:14 am

Last batch of spirit was very clean, tasteless, over 70% of 500ml, been asked to have a go at a chilli Vodka, (I donâ€™t drink as such, just taste/smell lol!) any good recipes out there for such a thing?

I have seen one which uses honey, and birds eye chilli but i donâ€™t know much about chillis! I Thought a birds eye chilli was a frozen version from some captain in a beard lol

I have been given 3 different chillis from a friend, no idea what they are, but Iâ€™ve been told that a general rule is that the smaller the chilli the hotter it is usually.

One is a red one about 2\" long in a similar shape to a Dutch clog, 1 in a small thin green one about 1 1/2\" and other is greenish yellow like a very small pepper.

I hate hot stuff- so there no way i am tasting them to find out which is which.

Any Ideas?

Cheers again all

by **marc83** » Thu Sep 02, 2010 10:16 am

A mate of mine asked me to do the same for him,i dont drink it,but i try to make all sorts.

I did think about dropping a few chilli's,pricked a few times with a toothpick or something,into a Litre of 40%abv for a month and giving him a taste of that.Keen to hear any other ideas.

by **MrCat** » Thu Sep 02, 2010 11:13 am

One of my mates grows his own chillis and he has promised me a few so a I went looking for recipes a couple of weeks ago. Sorry, I haven\'t tried them yet as the chilis haven\'t arrived.
This one seems fairly standard and easy

Chili vodka
Look for Kiwi's post - about four down Chili vodka
This one seems a bit more complex

Thai Terror

by **FireEater** » Thu Sep 02, 2010 4:17 pm

I had a go at this evil stuff years ago using dried birds eye chilis, beleive me you don\'t need to slice or prick them for the heat to escape! I do recomend removing the peppers or the heat gets pretty stupid. One t-spoon full finished off most people that tried it! Some of the comments on MrCat\'s links say it all!

Try using chilis that are not too hot to start with

by **Jimmy** » Thu Sep 02, 2010 11:14 pm

Did one when I first started, chucked 2 or 3 green chillis into a small jar with some 40% and left it for a few weeks. When we drank it, it was so strong that it actually paralysed your throat and stopped you breathing for a short while. In other words, less is more!

by **marc83** » Fri Sep 03, 2010 3:33 am

I read somewhere to remove the seeds for less heat.
edit-duh it might have been MrCats link.haha

by **Phantom** » Sat Sep 04, 2010 12:48 pm

It\'s important to point out that the \"hot bit\" of chilli (capsaicin) is a fatty alkaloid, which is why the only way to stop chilli burn in something is to take a shot of spirits or high fat milk/cream. One dissolves the other dilutes.
When making chilli vodka, you really need to know what type of chilli you\'re using and some of it\'s properties i.e. scoville heat unit scale etc - it\'s total bollocks to use the \"the smaller the hotter\" analogy - as it\'s not correct.
Jalapenos are at the lower end of the scale (hence cooler) while mad as fuck chilli like Bhut Jolokia and Dorset Naga are at the other end.
The vodka will extract most/all of the capsaicin into liquid - and just removing the seeds isn\'t enough as a lot of the capsaicin is in the \"umbilical\" - the white fibrous connecting tissue from the seed to the flesh of the fruit.
So, if you know what kind of chilli you have, you have some idea about how many to add - it\'s all quite an experiment........
good luck....
p.s. and yes, I grow my own chilli very successfully here (greenhouse) and it varies from year to year on the variety, I currently have a mix of Long Tom habanero and Zimbabwe bird chilli (grown and dried by myself) soaking in 40% spirit.

by **Jimmy** » Sat Sep 04, 2010 3:39 pm

On a slight deviation, a mate brought round some Ukranian vodka last night which is Honey Pepper - the sweetness of honey and then the kick of the chilli... might be another one to try and emulate, especially if you try the chilli and it doesn\'t suit!

by **lyonacre** » Wed Oct 06, 2010 8:07 pm

Selection of chillies bought. Trial begins today!

by **MrCat** » Tue Oct 12, 2010 12:36 am

Holy moly..
Bought a jar of jalapeÃ±os. Took 1/2 litre at 50% and filled it roughly half way with chilis.
This was last night.
Tonight I dipped a finger in and licked it to see what it was like. It\'s like licking a battery... It really really burns on the way down and it\'s not a the burn you normally get with a strong drink. It\'s like drinking fire.
Two more days and it will be done

by **Phantom** » Sun Oct 17, 2010 12:10 am

Holy moly..
Bought a jar of jalapeÃ±os. Took 1/2 litre at 50% and filled it roughly half way with chilis.
This was last night.
Tonight I dipped a finger in and licked it to see what it was like. It's like licking a battery... It really really burns on the way down and it's not a the burn you normally get with a strong drink. It's like drinking fire.
Two more days and it will be done

It will be as hot as you want it to be MrCat. If you can obtain any of the hotter varieties, then a handful is plenty usually. Just chop them up, put them into a bottle of spirit and leave them.
It depends entirely what you're after (and why.......) - extraction of capsaicin with spirit/vodka is how I get my chilli additive for home made (hot as fuck) chilli sauce.
Jalapeno\'s are pretty low down the "schoville heat unit" scale for chilli, some of the naga\'s are nightmarishly hot! So if you don\'t want nuclear grade, maybe something in the habanero range might do the job......

by **dirk** » Sun Oct 17, 2010 12:59 am

hi just to through my hat into the ring i made some chilli vodka with some scotchbonit good stuff about 4 chilli,s from my parrot food in asda farm stores vodka cheep as it comes and left it in the freezer for a month or two .wiled stuff ,good if you have a real flue bug , even better if you mix it with cola its like doctor pepper on steroids . bottoms up