I can’t believe how many peppers I have gotten from these 2 seemingly small ghost pepper plants. But I’ve been using them and giving them away and they just keep coming! It’s the end of September for heaven’s sake and there’s no sign of a slowing production.
Ghost Pepper Infused Vodka
The first step in this process was to infuse the vodka with a few ghost peppers.
You know? It’s interesting how beautiful these peppers are. They are a captivatingly disguised kind of evil.
But, non the less, I have fallen for their beauty. So I cut up 3 ghost peppers, removed the seeds and added them to 375ml of vodka. I only used part of my bottle because if this didn’t turn out, I didn’t want the whole bottle destroyed.
Next time I know I could double the peppers to 6 and add to a whole 750ml bottle.
I let the peppers infuse the vodka for 5 days. Why 5 days? Why not 3? Or 7? I just picked 5 because that’s when I had a day off to enjoy this distilled fire bomb.
On the 3rd day . . .
On the 5th day, I removed the peppers and tasted the vodka . . . and felt the burn . . . all the way down.
The Rest of the Story
Now the basic ingredients were simple.
The infused Vodka, Organic tomato juice, and 1/2 a lime.
I mixed 4 oz tomato juice with 1 1/2 oz of the infused Vodka and gave 1/2 of the lime a good squeeze.
From there do with this what you will.
I added a dash of Worcestershire sauce, a dash of salt, a dash of celery salt, a dash of black pepper.
Then garnish with whatever suits your fancy. Today, this was my fancy. But I think if I had had some cocktail shrimp, that would have been my fancy.
Do not even delude yourself into thinking you need to add Tabasco here. You don’t. Trust me on this. It’s abundantly spicy just the way it is. Not your ordinary Breakfast Bloody Mary.
Ghost Pepper Bloody Mary
- 1 1/2 oz of ghost pepper infused Vodka
- 4 oz organic tomato juice
- 1/2 a lime . . . just a good squeeze
- a dash of salt
- a dash of black pepper
- a dash of celery salt
- a dash of Worcestershire sauce
- Garnish with cheese, olives, pickle spears, pickled asparagus, shrimp, a lime wedge, or anything that sounds good
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