Grow Your Own Magazine

Mrs Dobby · #36 (**permalink**) 30-10-2006, 10:22 AM

The only alcoholic drink I've tried from the deep freeze is Jaegermeister, a greman liquore that pours at -20 C, and is extremely potent! Hadnt thought of trying vodka, may have to try that now, thanks guys n gals!

dexterdoglancashire · #37 (**permalink**) 30-10-2006, 05:25 PM

Thanks for that, can't wait to tell my mate I was right all along!

DDL

Slug · #38 (**permalink**) 31-10-2006, 11:16 PM

We've made chili vodka before. Did it for a party and didn't have much time, so chucked about 5 long chillies in there, slit them open to get the seeds mingling, then left them for about 5 days. It was potent

We did shots with it - a bit of chili vodka, with a champagne/fizzy wine top, then bang it on the table (makes the champagne fizz up) and down it before it goes everywhere. It's the same principal as a tequilla banger, except with chilli vodka

Also.... friends made 'skittles' vodka one - soooo tasty! You basically take a big packet of skittles, remove the green ones and chuck them in with your vodka. Wait a few days and hey presto - skittles vodka. It turns out a pinky colour - I think you take the green ones out to make it more aesthetically pleasing

Snadger · #39 (**permalink**) 11-11-2006, 06:55 PM

This has probably been answered but I can't be bothered to go through all the threads.
Do you leave the chillies in the vodka, like the worm in tequilla or do you take them out at some stage?

Fezinio · #40 (**permalink**) 11-11-2006, 07:53 PM

Hi just seen the thread and don't want to read all the replies but here goes:

A while agao when i was on a certain warship we had a load of ex navy turn up and wanted a tot of rum or two.

Now the traditional tot in the navy ceased in 1971. But its all tadition etc etc.

So we got well prepared and had made a few bottles of chilli vodka a few months before. (as a substitute)

We got a pack of dried chillis and put them in the cheapest vodka we could find and let it stew for about 6 weeks.

I can tell you what a kick. Its nor for the faint hearted.

The old guys got very deunk and had a warm chest i can tell you

Fezinio

Alexx · #41 (**permalink**) 14-04-2007, 04:35 PM

Hey - the key trick for balancing the chillies in vodka is honey. Yes, honey.

If you take 3 - 4 small (birds eye) red chillies, add a couple of tablespoonfulls of clear honey and cover it with a litre of vodka, then leave for at least couple of months shaking occasionally. The liquid should turn golden. You can prick or slit the chillies if you like. They stay in the bottle - don't filter.

UncleDave · #42 (**permalink**) 26-09-2007, 03:50 PM

That sounds delicious, I will be trying that out. Hopefully, they will be ready for my Christmas party, and what type of cheese would you recommend?

Quote:

Originally Posted by yoanbob

hey jay jay, chilli vodka easy, get some cheap vodka, add chillis, leave for as long as you can, i find 6 months is good, then drink, it makes the best bloody marys. yum.
have you tried pickling your chillis? just put in a jar with pickling vinegar and anything else you fancy,(i like them with junipers and garlic.) should be delicious by x mas. it takes some of the sting out so you can eat them whole from the jar if your brave enough, goes well with cheese.

Polly Fouracre · #43 (**permalink**) 26-09-2007, 09:51 PM

I have made it and found that one chilie in a bottle and left for a year was wonderously glowing without making anyone gasp!!

veggieginger · #44 (**permalink**) 23-12-2007, 06:59 PM

1 litre of cheap vodka
2 Habanero chillies (slit)
3 Months "maturing".
Bliss

SMS6 · #45 (**permalink**) 11-01-2008, 01:34 PM

My eldest son used to work in a Vodka bar and so he was always telling us about all the different posh stuff he got to try. This year I decided as a bit of a joke to present him with my 'home made' vodka.

I bought two bottles of the cheapest vodka I could find in the supermarket. In one I dropped just one long red chilli pepper and the other several cloves of garlic. I did this back in October to give them time to mature.

I'm not convinced he was very impressed with my gift

but I can tell you it raised the biggest laughs of the season watching all our faces as we gave it a go - well the bravest of us anyway.

I was really surprised at how much the flavours had taken given that I was very reserved in the amounts I used.

HeyWayne · #46 (**permalink**) 11-01-2008, 01:46 PM

I like dark (75% or more) chocolate with a hint of chilli, nice taste, nice heat perfect combination.

I've also tried chilli in ice-cream before now. The first few mouthfulls are quite nice, a weird sensation of chill from the ice-cream, and the heat from the chilli - strange, but it works. After several mouthfuls it loses the edge and just tastes wrong.