Lately we've been experimenting a bit with infusing alcohols with chili peppers. Infused alcohols are all the rage nowadays. You'll find vodkas, tequilas, moonshines, even whiskeys hopping on the bandwagon with all sorts of interesting flavor combinations. Moonshine is a perfect alcohol for infusing and we've been doing it for years. Like vodka, it is nice and clear and soaks up the flavors of your chosen ingredients nicely. I've done this with superhots of all types - think ghost peppers, scorpion peppers, 7-pots (my faves!) - though this particular recipe utilizes the wonderful habanero pepper. Yes! The habanero has gained immense popularity in recent years due to its fruity quality and the growing love of heat and zesty food. It's a good time to be Chili Pepper Madness, let me tell you. So happy for the habanero.
What can you do with a habanero infused moonshine drink? Time to get creative! Mix it into your favorite cocktail recipes. Think "Moonshine Mule", "Spicy Blood Mary", or how about the ubiquitous margarita? Let those crazy drink making wheels turn!
Patty's Perspective: When Mike said he wanted to infuse moonshine, I was scared. I mean, moonshine is strong! There is no way I would do a straight shot of this stuff, no matter what it is infused with. However! I am the mixologist in this household, and I enjoy the challenge of incorporating it into many a drink recipe. Definitely thinking outside the box on this one. What would you make with habanero infused moonshine?
Habanero Infused Moonshine
- 2-3 cups unflavored moonshine
- 3 habanero peppers
- Slice the peppers in half lengthwise and add them to a container with a lid.
- Add moonshine and seal. Shake well.
- Screw the lid on tight and store in a dark, cook place for at least 4 hours. Longer is better for more heat. I let mine steep a few days.
- Strain the moonshine to remove the chili peppers and use as needed above.
- Refrigerate and enjoy!
Should last a few months this way.