Title: Thai Pepper Rum
Categories: Beverage
Yield: 1 Servings

1 6-oz floozy bottle
1 tb Lime juice
1/2 tb Distilled white vinegar
1 Stick cinnamon
2 dr Vanilla extract
6 Thai peppers; whole,
-dehydrated
Bacardi Silver Label 80
-proof light dry rum to
-fill bottle

Heat scale : 6 (delayed, short lived)

NOTE: *scale up for rum bottles; for a fifth, I would probably drop in a
vanilla bean, and I would probably split it lengthwise. Directions: put
everything in the bottle. wait 3 months. Notes: The acid keeps the peppers
from spoiling, and the rum will eventually develop a dangerous looking
orange hue. I've stored it at room temp. If you taste it, you should get
a rum taste with a hint of cinnamon (the vanilla is masked by the rum),
followed by a 2 or 3 second delay, and then a pure heat phenomena. There
isn't any taste when the heat kicks in, and it only flashes by. I only had
the bravado to taste a drop on my finger!

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.