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Adam Hunt wrote:
> I can't remember where exactly but sometime recently on the Idiot
> Box(tm) I heard about horseradish infused vodka. I'd never really
> thought about infusing my own vodka but horseradish just sounds too
> good to pass up (I love horseradish). Can anyone give me any pointers
> on how best to do it, how much horseradish to use, etc.?
>
> Another option would be to use fresh wasabi. I happen to live near one
> of the few (as far as I know) places in the States that grows real
> wasabi, Pacific Farms in Eugene Oregon (http://www.freshwasabi.com/).
> I was wondering if anyone had tried infusing vodka with wasabi and if
> there was an appreciable difference when compared to horseradish.
>
> Any pointers would be greatly appreciated.

I love spicy food, both of the horseradish/wasabi variety as well as
that of the peppery variety. But for some reason I do not find that
spicy tastes work well in beverage form.

There was a microbrew that put out a beer a while back with a hot chile
pepper. For some reason, the spicy hot liquid, pouring down throat
seemed much like bile coming up throat. Not spicy liquid definitely
creates a bile like sensation in the throat. Yuck.