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Prep Time: 15 Minutes Cook Time: 2880 Minutes |
Ready In: 2895 Minutes Servings: 6 |
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From Hot, Hotter, Hottest by Janet Hazen. Here's what she says about this drink. If in fact you are suffering from a hangover, it might be best to have someone else prepare this mix! On the other hand, if you expect a hangover, make the mix the night before-it will taste even better the second day. If you want to use regular vodka for the cocktails, feel free, but this special peppery version is sensational in Bloody Marys (and even better taken straight from a frozen shot glass). A less traditional garnish would be a pickled jalapeño slit to the stem on the rim of each glass. Ingredients:
1 quart vodka |
2 fresh jalapeno peppers, halved |
1 quart tomato juice |
3/4 cup prepared horseradish |
1/4 cup worcestershire sauce |
1/4 cup fresh lime juice |
3 tablespoons tabasco sauce |
1 tablespoon ground celery seed |
1 tablespoon black pepper |
1 teaspoon ground cinnamon |
celery rib, trimmed |
lime slice |
Directions:
1. To make the Jalapeno Pepper Vodka:
2. Place the two jalapeno peppers in a bottle of vodka for 2 to 4 days, depending on how hot you like your vodka.
3. Remove the peppers and the vodka is ready to drink. (If you leave the peppers in the vodka indefinitely, the vodka will get hotter and hotter.).
4. Combine the tomato juice, horseradish, Worcestershire sauce, lime juice, Tabasco sauce, and the spices; mix well and adjust seasoning.
5. Pour the mix into glasses filled with ice cubes, leaving enough room for the vodka.
6. Generally, 1 to 11/2 ounces of liquor per 6 ounces of mix is used.
7. Garnish each glass with a sprinkling of pepper and one stalk of celery or a lime slice.
8. Serve immediately if not sooner.
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