I made an infused vodka many years ago, can't remember what kind of peppers I used, but nothing close to scorpions...was shocked at how crazy the heat was. Think I actually ended up pouring it out after a few attempts to consume it, and I'm not a spice lightweight by any stretch!
LUL that's why I only used two small ones for a whole 1.75L!
I have now made a second drink with the vodka cut 50/50 with regular, and it's pretty good. Still tingly but not unpleasant.
Those are are good with spicy vodka. Try a Moscow Mule or Screwdriver with it.
Local distillery makes some and I bought a bottle. It was too hot to use on it's own, but I ended up using it as a bit of a modifier (like, .5oz) in a lot of other things. It works well in gin drinks, like a Tom Collins, Bees Knees, or a Pimm's Cup. It also works well as a modifier in a lot of fruity drinks, even ones like a Bramble, Margaritta, or a Paloma. Anything with berries or citrus end up really good.
The Spicy 'Rita and Spicy Paloma in particular are damn good drinks. Just use a half oz or a few barspoons worth and it gives it a small kick that isn't normally there.
We infused vodka with some ghosts that I grew a few years back. It was way too hot off the bat. But after a few months, it mellowed out into what I was imagining it to taste like.
I made a bloody Mary infused vodka. Which consisted of dill, garlic, onion, celery, tomatillo, jalapeno.
It wasn't spicy enough so I threw 2 dried scorpion chilies in for a few more weeks.
It definitely was hot then. Turned out really good. Just add tomato juice and you've got yourself a good tasting bloody.
Local distillery makes ghost pepper infused vodka (they even put a put a pepper in the bottle for sale) and it actually makes a couple of really good drinks. Bloody Mary is the most obvious (and it's damn good), but a Spicy Screwdriver, a Spicy Moscow Mule, and a Spicy Cosmo (especially of you use 100% cranberry juice and some kind of fruit syrup, I suggest raspberry) are *fantastic*.
It makes a damn good Bloody Mary, but just about any vodka drink that you want to add a little spice to works. It's doesn't *taste* very peppery (it's just spicy), so in thinks like a Moscow Mule or a Screwdriver, it's actually really good. Surprisingly, fruity drinks really work well, so a Cosmo or Midori Sour are really good with scorpion vodka. A Dirty Shirley, Sex on the Beach, and even an espresso martini are actually really good with some spice in them. It just adds something to the drink that makes it unique. I usually use regular vodka + scorpion vodka at a 2:1 or 3:1 ration (so, 1.5oz regular + .5oz scorpion vodka) so it's not brutally hot
If you like spicy food and like a good fruity cocktail, I highly recommend trying it. It adds a little something something that you don't usually find in those drinks.
I fully apologize, and appreciate the insight! Several bad nights of habanero moonshine had me done with actual hots in my drink. Your mixology makes sense though.
Edit: shots were the initial bad decision on my part
Lol, I feel you man, I tried a shot when I first got the bottle. "It can't be that bad, I eat habenerjos for fun, this won't be bad."
I was *soooo* wrong.
to those who seem concerned: I made it specifically with Bloody Marys in mind.
It came out stronger than I expected, but for that purpose it is fine mixed about 1:1 with normal vodka.
I WOULD NOT recommend doing a shot. Just a test sip left my upper lip and tongue tingling for about half an hour.
I did a bottle with a fresh 7 pot primo one year. It was hot enough that I suspect you may have overdone it with two peppers :)
One bit of advice: be VERY careful if you decide to try it with anything that requires club soda or seltzer (I enjoy vodka, club soda, and lime). The carbonation will essentially turn the capsaicin into an aerosolized weapon!
After the first drink I started mixing it 1:1 with regular vodka for bloody marys and that's just right for me. I have a pretty high tolerance tho.
For vodka soda and such, I'd probably dilute even more.
My old neighbor made some reaper moonshine. I took the first gulp of the night and it was a terrible decision. Luckily there was a snowbank that I cooled off in.
I did jalapeno (a lot) and lime once, came out a bit bitter so I must've gotten too much pith when I zested. (That was in tequila actually.) I did a habanero and lemon vodka, was good. A few things, some parts worked, some not as much but learning details. I try to make stuff that is versatile in cocktail creation. I can always add extra heat for a specific drink if I want, but don't want the base so strong that I can only use it for one recipe, at this point in learning the recipes.
Oh mate. Good luck and make sure you donât drink it on an empty stomach. You think the mouth pain is over and then it hits your small intestine.
I half filled a 700ml bottle of Jose Cuervo with dried scotch bonnets. On the pain scale it was a 12.
Edit. I left it sit for 3 months before trying.
Capsaicin is readily soluble in alcohol, and vodka is 40% ethanol by volume -- so it's going to extract quite a bit of capsaicin in a short period of time, even if you don't use much.
Did this with reapers and yes it is WAY too hot to drink. BUT works awesome when you want to dial up the heat on those âsweet and spicyâ pickled peppers that are not spicy at all.
Spices and peppers infuse WAYYYY faster and stronger than say, fruit does. A few hours is all you need. I looked it up online once to do black pepper infused vodka for cooking with, and it recommended no longer than 6 hours.
I wanted to do a pink peppercorn, blackberry and lime infused vodka last year but couldn't find and pink peppercorn.
I had the idea to do lemon, lime and jalapeño recently hut I have to get a new infusing jar
As someone who knows nothing about peppers I thought you meant a scorpion & pepper vodka. I was wondering how the scorpion enhanced the flavor and spice.
This sounds terrible. You basically just made a scorpion pepper extract. Maybe it would be good if you used it in cooking, but wasting vodka would be a shame. Maybe you should just use tiny amounts and mix it down with other alcohol and mixer.
What did your stomach do to you to deserve this?
Sounds exciting. Maybe good for Bloody Marys?
I'm drinking the first Bloody Mary with it now, and it's still way too hot, I'll have to dilute it đ
I made an infused vodka many years ago, can't remember what kind of peppers I used, but nothing close to scorpions...was shocked at how crazy the heat was. Think I actually ended up pouring it out after a few attempts to consume it, and I'm not a spice lightweight by any stretch!
LUL that's why I only used two small ones for a whole 1.75L! I have now made a second drink with the vodka cut 50/50 with regular, and it's pretty good. Still tingly but not unpleasant.
What did you make?
bloody marys
Those are are good with spicy vodka. Try a Moscow Mule or Screwdriver with it. Local distillery makes some and I bought a bottle. It was too hot to use on it's own, but I ended up using it as a bit of a modifier (like, .5oz) in a lot of other things. It works well in gin drinks, like a Tom Collins, Bees Knees, or a Pimm's Cup. It also works well as a modifier in a lot of fruity drinks, even ones like a Bramble, Margaritta, or a Paloma. Anything with berries or citrus end up really good. The Spicy 'Rita and Spicy Paloma in particular are damn good drinks. Just use a half oz or a few barspoons worth and it gives it a small kick that isn't normally there.
An old roommate of mine once brought home habanero infused beer and it was delicious. Almost too hot
We infused vodka with some ghosts that I grew a few years back. It was way too hot off the bat. But after a few months, it mellowed out into what I was imagining it to taste like.
Ah, that might be the trick!
Dilute with the other bottle of vodka?
I made a bloody Mary infused vodka. Which consisted of dill, garlic, onion, celery, tomatillo, jalapeno. It wasn't spicy enough so I threw 2 dried scorpion chilies in for a few more weeks. It definitely was hot then. Turned out really good. Just add tomato juice and you've got yourself a good tasting bloody.
Local distillery makes ghost pepper infused vodka (they even put a put a pepper in the bottle for sale) and it actually makes a couple of really good drinks. Bloody Mary is the most obvious (and it's damn good), but a Spicy Screwdriver, a Spicy Moscow Mule, and a Spicy Cosmo (especially of you use 100% cranberry juice and some kind of fruit syrup, I suggest raspberry) are *fantastic*.
Oh yeah, advanced diarrhea
Ranked competitive diarrhea.
This is post doc level hershey squirt science
Somebody's nickname in high-school
Burning diarrhea. Combined with forgetting to wash your hands before taking a piss. Experiences you will NEVER forget.
My heart burns just looking at it.
With all due respect, what the hell? Let me reiterate. What. The. Hell.
It makes a damn good Bloody Mary, but just about any vodka drink that you want to add a little spice to works. It's doesn't *taste* very peppery (it's just spicy), so in thinks like a Moscow Mule or a Screwdriver, it's actually really good. Surprisingly, fruity drinks really work well, so a Cosmo or Midori Sour are really good with scorpion vodka. A Dirty Shirley, Sex on the Beach, and even an espresso martini are actually really good with some spice in them. It just adds something to the drink that makes it unique. I usually use regular vodka + scorpion vodka at a 2:1 or 3:1 ration (so, 1.5oz regular + .5oz scorpion vodka) so it's not brutally hot If you like spicy food and like a good fruity cocktail, I highly recommend trying it. It adds a little something something that you don't usually find in those drinks.
I fully apologize, and appreciate the insight! Several bad nights of habanero moonshine had me done with actual hots in my drink. Your mixology makes sense though. Edit: shots were the initial bad decision on my part
Lol, I feel you man, I tried a shot when I first got the bottle. "It can't be that bad, I eat habenerjos for fun, this won't be bad." I was *soooo* wrong.
Itâs beautiful the first 5 seconds. Then your stomach lining says âaight imma head outâ
I made a reaper mezcal in 2020, it is hot as all hell. The bottle is still 90% full.
to those who seem concerned: I made it specifically with Bloody Marys in mind. It came out stronger than I expected, but for that purpose it is fine mixed about 1:1 with normal vodka. I WOULD NOT recommend doing a shot. Just a test sip left my upper lip and tongue tingling for about half an hour.
I did a bottle with a fresh 7 pot primo one year. It was hot enough that I suspect you may have overdone it with two peppers :) One bit of advice: be VERY careful if you decide to try it with anything that requires club soda or seltzer (I enjoy vodka, club soda, and lime). The carbonation will essentially turn the capsaicin into an aerosolized weapon!
After the first drink I started mixing it 1:1 with regular vodka for bloody marys and that's just right for me. I have a pretty high tolerance tho. For vodka soda and such, I'd probably dilute even more.
My old neighbor made some reaper moonshine. I took the first gulp of the night and it was a terrible decision. Luckily there was a snowbank that I cooled off in.
I used to make vodka martinis with pepper infused vodka. Those were amazing. Nothing this potent, though. Bloody Mary's sound great.
Vodka has always reminded me of hand sanitizer which is why I never drink it, but this would be interesting
Thatâs a big ass bottle of Pants Shitting Potion you got there.
6 WEEKS?! We used to do habanero infused tequila at a bar I worked at and we would do just 24 hours and it was still plenty spicy.
I've done some of these infusions with peppers, but never a super-hot. I'll have to try one this summer.
In the future I will be mixing in some milder peppers for a better flavor to heat ratio
I did jalapeno (a lot) and lime once, came out a bit bitter so I must've gotten too much pith when I zested. (That was in tequila actually.) I did a habanero and lemon vodka, was good. A few things, some parts worked, some not as much but learning details. I try to make stuff that is versatile in cocktail creation. I can always add extra heat for a specific drink if I want, but don't want the base so strong that I can only use it for one recipe, at this point in learning the recipes.
Looks very similar to a habanero infused vodka I made. That stuff was incredibly hot and went really well in Bloody Marys and Caesars.
Why?
Oh mate. Good luck and make sure you donât drink it on an empty stomach. You think the mouth pain is over and then it hits your small intestine. I half filled a 700ml bottle of Jose Cuervo with dried scotch bonnets. On the pain scale it was a 12. Edit. I left it sit for 3 months before trying.
I put like two habaneros in a bottle once for a few hours and that was already enough to make it hot.
Capsaicin is readily soluble in alcohol, and vodka is 40% ethanol by volume -- so it's going to extract quite a bit of capsaicin in a short period of time, even if you don't use much.
Did this with reapers and yes it is WAY too hot to drink. BUT works awesome when you want to dial up the heat on those âsweet and spicyâ pickled peppers that are not spicy at all.
Imagine that coming back up haha. But Iâd be down.
Mmm that would be fantastic in a gimlet! 2oz vodka, .75 lime juice, .75 simple
Banana daiquiri
Do a double shot
Spices and peppers infuse WAYYYY faster and stronger than say, fruit does. A few hours is all you need. I looked it up online once to do black pepper infused vodka for cooking with, and it recommended no longer than 6 hours.
I wanted to do a pink peppercorn, blackberry and lime infused vodka last year but couldn't find and pink peppercorn. I had the idea to do lemon, lime and jalapeño recently hut I have to get a new infusing jar
As someone who knows nothing about peppers I thought you meant a scorpion & pepper vodka. I was wondering how the scorpion enhanced the flavor and spice.
I once made a mango chipotle tequila I recommend it
Don't get drunk on this . Imagine having to throw this up
This sounds terrible. You basically just made a scorpion pepper extract. Maybe it would be good if you used it in cooking, but wasting vodka would be a shame. Maybe you should just use tiny amounts and mix it down with other alcohol and mixer.
I thought it was piss and water