Ghost Chili Vodka
Makes 1 Liter
Though this technique can be used with any of our dried chilis (use our chili heat scale to decide), we like using ghosts because of the daredevil aspect they bring to spicy cocktails. The aji panca and pasilla negro chilis introduce extra fruitiness without bringing too much added heat. Chopping the mild chilies up allows their milder flavor & color to infuse faster into the vodka while sending the pieces to the bottom. Leaving the ghost chili whole keeps it from heating the alcohol up too fast, and the air trapped inside the chili floats it prominently at the top of the bottle (for a couple weeks at least)…so everyone knows what they’re in for. Try using this to add pep to your bloody marys!