Quick Chili Infused Pineapple Vodka Cocktail
Get the tastes of the tropics with this cocktail recipe that incorporates a quick infusion of fresh cayenne pepper to vodka and rum, then finishes with fresh pineapple juice.
Hi, All! Patty here for Thirsty Thirteenth. Have you got the Winter blues? How about if we escape to the tropics together with a tropical pineapple drink. Since it is COLD outside, we’ll heat things up with some spicy red Carolina Cayenne chili peppers, or finger peppers. If you can’t find these peppers, any cayenne will do, as long as they bring a little bit of heat.
I chose the cayenne because I feel it pairs well with pineapple, but also because it is pretty darned hot, so it is quick and easy to infuse the vodka with that heat. You don’t need to let the peppers steep long in the alcohol. Just a quick shake and there you go!
Mike’s Perspective: We were down at the local farmer’s market perusing peppers (SHOCKER!) when we bumped into these beautiful red Cayenne peppers and, per usual, they leaped from the table and into our bag. Wasn’t my fault. These peppers have a mind of their own. Seriously. They were BEGGING to find their way into a drink recipe. Next time, I think we should make this drink with some scorpion peppers.
- 1 spicy red chili pepper – we used a Carolina cayenne but any type of small red pepper will do
- 1 ounce vodka
- ½ ounce mango rum
- 6 ounces pineapple juice
- Pineapple and peppers for garnish
Slice the red chili pepper into rings and drop them into a shaker.
Pour in the vodka and rum along with a bit of ice and shake them up vigorously for 1 minute.
Add pineapple juice and give a few more shakes.
Strain into a glass and filled with new ice and garnish with pineapple and peppers.