It is hot out! I mean it is really HOT out! Right about now, chili peppers are ripening and finding their way into many dishes and meals… and let’s not forget… cocktails.
I have received a number of questions about infusing hot peppers. And honestly, this is the only pepper infusion that I have done. It turned out really wonderful. It has great flavor, and also an underlying heat and depth of the peppers.
Feel free to use different peppers in this recipe. But beware not to use too many. That is a very common mistake of pepper infusions.
Chili Agave Liqueur
1/2 c. agave
1/2 c. water
2 cinnamon sticks
1 tsp black pepper corns
1 serrano pepper (fresh) – sliced in half
1 red or green jalapeno pepper (fresh) – sliced in half
5 dried chili peppers, stems removed, left whole
zest of 1 lemon (large strips if possible)
2 c. vodka
Combine all ingredients except the vodka in a small sauce pan. Bring to a boil and simmer for 5 minutes. Remove from the heat. Let the mixture cool completely, about an hour. Strain the solids out of the syrup mixture, and pour the syrup into a quart jar or other glass container. Add the vodka to the canning jar, seal tightly. Shake to combine. Allow to infuse for 1 week.
After infusing for a week, strain well through a jelly bag and coffee filters.
If you don’t want your infusion to turn out too spicy, you could remove the seeds from the chilis before simmering in the syrup, or cut back on the number of chilis. If this does turn out too hot for your taste, thin it out with a bit more vodka and agave.
Those of you who have been asking for some “sweet heat”, you will love this liqueur. We have been too greedy to share much of it with others, but my father said this one was his favorite in a recent taste test. He is a lover of all things hot and spicy, so if you are too… you better start infusing!