Ancho Reyes - Verde Chilli Liqueur , 70cl

Product Information

Easier to measure than fresh chilli, although still not as reliable as hot sauce, chili liqueur will introduce both sweetness and spice at the same time. Each brand can have a vastly different heat level so testing is required. glass bottles, or storagecontainers, for bottling and serving, you can either use the glass Jaryou used before, or just buy a second one. They offer a CoffeeClub subscription service. With this, members can either select what they wish each time or allow the Union Coffee team to surprise them. A subscription is a great option for a unique Christmas gift that can continue to be enjoyed throughout the year. Rum Advent Calender

In general, always choose the freshest chili peppers for your infusions. Dried chili peppers also work great. Wash the peppers and slit them lengthwise so they do not float. You can also chop them into smaller pieces for a stronger infusion. Or if you would like the hint of vanilla but find yourself without vanilla vodka then use regular vodka and ¼ teaspoon vanilla extract Ancho Reyes and Ancho Reyes Verde are handcrafted using chillies native to Puebla. Time-honoured techniques are used for making menjurjes mastered by artisans in 1920s Puebla. For Ancho Reyes Original, chillies are sun-dried for between 15 to 20 days to become ancho chillies. The dried chillies develop a rich, smoky, and fiery flavour. Our poblano chillies are cultivated in the volcano-enriched soils of Puebla. After harvest, the soil is rested for three years before itgrows chillies again. The ancho chillies used in Ancho Reyes Original, are scissor-sliced by hand, a painstaking, time-consuming process that ensures that we use only the finest chillies.Each bottle is inspected individually, then hand labelled according to tradition. Confession: two days previously I made a video for meringues. It was a hopeless mess. It was even worse than my first video. Vile. Pathetic. Humiliatingly atrocious. In fact, I’d categorise it as so bad I may just trash it. Me and videos – not naturals together. So making this – somewhat more visually pleasing video – was a major achievement for me. This is my new benchmark. Using passion fruit syrup and hot sauce to bring this ultra fresh orange Margarita to life, you’ll find the blend of heat and mild citrus a great twist to the usual lime-driven spicy Margaritas. This is a great example of the additional sweetness working well with spice.

An almond, mezcal and Chartreuse Margarita, the Dragon Punch gets its name from the two dashes of fire-breathing TABASCO Sauce that complements mezcal’s natural smokiness. Absolutely. One of my favorite spicy sippers is to take a half of a superhot chili pepper, such as a Carolina Reaper or a Brain Strain and add it to a shaker with several ounces of either vodka or tequila. Give it a few shakes. Let it steep for a couple minutes if you'd like. Sometimes I enjoy a very simple tequila that has been infused with fresh jalapeno peppers. Absolutely delicious.

You can do this at home. The process is very similar to infusing vinegar with chili pepper heat and flavor. Place all the ingredients besides the vodka in a small sauce pan. Bring to a boil and then leave on a simmer for 5 minutes.Last year we chose to enjoy the drams of bourbon 2 at a time. Each dram was split into 2 servings, so that we could sample several bourbons side by side and identify the differences. It was quite a delightful and eye-opening experience. Make this vodka on a day where you are on hand and not required to drive or operate machinery since you’ll need to keep on testing (ie tasting) the vodka at regular intervals. Doesn’t that sound ideal? Hic… But it’s also very necessary, since there’s no better way to ensure you end up with some Chilli Vodka tailored to your tastebuds than to keep on testing it yourself