Stuff infuses FAST, and alcohol means this is gonna be straight pain and hurt. Flavor comes through especially for things like hand / scotch bonnet – brighter tropical fruity stuff.
Have fun!!
Illivian
I did this a couple years ago with several different liquors. My wife and I decided to plant a bunch of types of hot peppers so had a bunch we needed to use at the end of summer. The best ones were serrano peppers in tequila and Carolina reapers in vodka. They’re insanely spicy, but fun for cocktails or to dare friends to take a shot of. I’m sure habanero will be good too!
lavaspicymama
im scared for you
ArtificiaInspiration
Uhm this is SPICY vodka
Your asking for trouble here lmao
DonutosGames
That’s a shit ton of peppers for that amount of vodka. I’m jealous.
GonzoI
I’m a t-totaler, but from a biochemistry standpoint, you’re going to feel like you drank 80 habanero peppers if you drink all that. Ethanol is going to break down what holds onto the capsaicin and more readily deliver it to your nerve receptors. I hope your spice tolerance is up for that. The poison is in the dose, but it’s also in the delivery and you’re maximizing the delivery.
I’d try a sip first and have some cold milk on standby in case you have regrets.
If you survive this, you have my respect. I can take reaper powder, but this strong of an infusion should be more potent than I can handle by a wide margin.
medicated_in_PHL
Lol, I used to do this a lot with tequila, but I only put 2 in.
Space X is going to have competition with the escape velocity coming out of your ass.
peniscurve
I honestly wasn’t sure if this was the spicy, alcohol, pasta, or pizza subreddit when I first clicked.
I’ve been wanting to do this. I had a ghost pepper martini that was amazing. I asked the bartender how they did it and he showed me a vacuum jar like that. He said they let it sit for 3 weeks. It gave me a spanking.
The only thing you can do with that is mix a tiny amount with a drink you already made. A friend did something similar recently.
sauceman66
I do this at work with tequila for habanero margs
StoogeKebab
Recently I had a part of a shot of Makers Mark in which reapers had been repeatedly steeped. That is to say, when the colour changed, they replaced the chillies.
It was the beginning of a story that ended with me throwing up in a busy shopping centre bin a week before Christmas in front of my father in law.
In short – good luck!
My mum still blamed the fact that I had wine at dinner and then the fraction of that shot, putting it down to ‘mixing drinks’.
awpickenz
Did some of this for Christmas myself. I will say, you should check on it. Peppers get absorbed fast. Can’t leave it sit for a few days like other things.
Aidan-Brooks
Small update: been infusing for about 7 hours now and it is amazing. Lots of habanero flavour and a powerful kick. Needs a bit more time to soak and I will update as it ages
catsporvida
Ok I did this many years ago. Take the peppers out now. Take em out. That vodka is already going to be borderline too hot. Just trust me on this. I let mine infuse for a few days, maybe a week even and it was WAY too much.
29 Comments
Stomach ache incoming…
That will be a great shit your pants Bloody Mary.
This time on drowning in vomit: spicy potato water
I do shit like this all the time. Chop up those chilis. Doesn’t have to be fine, but you need to open them up.
And how was it??
I do this to my tequila to make spicy margs
Everyone’s mentioning the scorched hole & that’s true, my acid reflux would be violent. Update us on how it tastes!
Mix that in a Bloody Mary and say a prayer for your butthole 🙏
May god have mercy on your soul
Great with a dirty martini. My family have dubbed them hot and dirties
You really only need one or even a half.
https://my.clevelandclinic.org/health/diseases/10349-gastritis
Stuff infuses FAST, and alcohol means this is gonna be straight pain and hurt. Flavor comes through especially for things like hand / scotch bonnet – brighter tropical fruity stuff.
Have fun!!
I did this a couple years ago with several different liquors. My wife and I decided to plant a bunch of types of hot peppers so had a bunch we needed to use at the end of summer. The best ones were serrano peppers in tequila and Carolina reapers in vodka. They’re insanely spicy, but fun for cocktails or to dare friends to take a shot of. I’m sure habanero will be good too!
im scared for you
Uhm this is SPICY vodka
Your asking for trouble here lmao
That’s a shit ton of peppers for that amount of vodka. I’m jealous.
I’m a t-totaler, but from a biochemistry standpoint, you’re going to feel like you drank 80 habanero peppers if you drink all that. Ethanol is going to break down what holds onto the capsaicin and more readily deliver it to your nerve receptors. I hope your spice tolerance is up for that. The poison is in the dose, but it’s also in the delivery and you’re maximizing the delivery.
I’d try a sip first and have some cold milk on standby in case you have regrets.
If you survive this, you have my respect. I can take reaper powder, but this strong of an infusion should be more potent than I can handle by a wide margin.
Lol, I used to do this a lot with tequila, but I only put 2 in.
Space X is going to have competition with the escape velocity coming out of your ass.
I honestly wasn’t sure if this was the spicy, alcohol, pasta, or pizza subreddit when I first clicked.
My suggestions: Bloody Mary(obvious), Salty Dog(slightly less obvious), Mango Martini(vodka + mango juice/[puree](https://www.realingredients.com/product/mango-real/), squeeze of lime, splash of simple syrup), vodka [pasta](https://www.allrecipes.com/recipe/235357/chef-johns-penne-with-vodka-sauce/), or a [vodka pizza](https://www.seriouseats.com/vodka-pizza-recipe).
As your unwanted health advisor:
You should boof it.
I’ve been wanting to do this. I had a ghost pepper martini that was amazing. I asked the bartender how they did it and he showed me a vacuum jar like that. He said they let it sit for 3 weeks. It gave me a spanking.
[Tanteo Tequila has a habanero variety that’s awesome!](https://www.tanteotequila.com/tequila-and-recipes)
The only thing you can do with that is mix a tiny amount with a drink you already made. A friend did something similar recently.
I do this at work with tequila for habanero margs
Recently I had a part of a shot of Makers Mark in which reapers had been repeatedly steeped. That is to say, when the colour changed, they replaced the chillies.
It was the beginning of a story that ended with me throwing up in a busy shopping centre bin a week before Christmas in front of my father in law.
In short – good luck!
My mum still blamed the fact that I had wine at dinner and then the fraction of that shot, putting it down to ‘mixing drinks’.
Did some of this for Christmas myself. I will say, you should check on it. Peppers get absorbed fast. Can’t leave it sit for a few days like other things.
Small update: been infusing for about 7 hours now and it is amazing. Lots of habanero flavour and a powerful kick. Needs a bit more time to soak and I will update as it ages
Ok I did this many years ago. Take the peppers out now. Take em out. That vodka is already going to be borderline too hot. Just trust me on this. I let mine infuse for a few days, maybe a week even and it was WAY too much.