On Dec 15, 11:04*am, wrote:
> I was looking around foodgawker.com <just had two more photos
> accepted, yippiee skippie> and saw the Bacon and Habanero infused
> Vodka photo.
> If you start the recipe now, the vodka will be ready for the holidays.
> This blog has beautiful photos of the process.
>
> Bacon and Habanero Infused Vodka
> Adapted from Croce's Restaurant & Jazz Bar.
>
> 6 strips of bacon
> 3 habanero chili peppers
> 2 serano chile peppers
> 1 liter good quality vodka (this is not exact)
>
> Add strips of bacon to a dry, cold, large skillet. *Warm the skillet
> over low heat. *Cook bacon until crispy, flipping the bacon several
> times throughout the process. *Transfer cooked bacon to a paper towel
> lined plate and set aside to cool.
>
> Remove the stems from each chili pepper and slice in half lengthwise.
> Add peppers (with seeds) to a large, airtight jar. *Once cooled, add
> bacon to the same jar. *Fill the jar with vodka to cover the bacon and
> peppers. *Seal the jar and let steep for 7 days in the refrigerator.*
>
> After 7 days, strain the vodka through a cheese cloth lined fine mesh
> basket strainer into a clean jar or bottle. *If you see any major
> particles floating in the vodka, strain a second time. *Discard the
> bacon and peppers. *Store in the refrigerator.
>
> Makes 1 liter.
>
> http://www.kitchenkonfidence.com/201...nero-infused-v...
> orhttp://tinyurl.com/2ca8grg
>

The first and last time I had hot pepper infused vodka was in
Karlsruhe, Germany. The person we were staying with drank that stuff
like it was water. One after the other. I took a sip, and that was
enough for me. No thanks. They called it 'Ratzenputz'; which in
English means rat poison.

> koko