Bhut Jolokia Vodka
How to make Bhut Jolokia Vodka
The Recipe
This recipe can be used with any dried chilli – however we like using Bhut Jolokias because of the crazy heat that they bring to spicy cocktails.
Try using this to add a bit of zing to your Bloody Marys!
- Ingredients:
1 dried Bhut Jolokia Chilli
1 dried Aji Panca Chilli
1 dried Pasilla Negro Chilli
- Directions:
1. Always put on gloves before handling Bhut Jolokia chillies.
2. Sort through your Bhut Jolokia chillies for the one with the best looking one that can fit through the mouth of the bottle.
3. Remove the seeds, inner ribs (if you leave the ribs in they’ll float) and stems from the Aji Panca & Pasilla Negro chillies.
4. Chop up the Aji Panca & Pasilla Negro. Leave the Bhut Jolokia chilli whole for both presentation and short term heat control purposes.
5. Add diced chillies and ghost chilli to your vodka. Let it steep for 2 – 3 days.
This will make you 1 litre of spiced vodka.
- Warning:
Your Bhut Jolokia Chilli Vodka will get hotter the longer it steeps. The heat was noticeable even after a couple hours. Two weeks later, it had some serious kick (but still tolerable).
To control the heat, taste it every couple days and strain out the chillies once it’s as hot as you like, or regularly consume and replace part of the vodka in the bottle with fresh vodka (it’s a tough job, but somebody’s got to do it!!).
