My friend Richard Sterling developed this recipe, which is his version of how the Spaniards transformed Montezuma’s favorite spicy beverage with the addition of alcohol. He commented: “Salud! Drink to the Old World and the New.”
Chiltepín Pepper Vodka
The Russians are the true inventors of pepper vodka and they flavor
their vodka most commonly with cayenne. Any type of small fresh or dried
chile pepper that will fit in the bottle will work. Be sure to taste it
often and remove the chiles when it reaches the desired heat--the longer
the chiles are left in, the hotter the vodka will get! Serving
Suggestions: Serve over ice or in tomato juice for an “instant” bloody
mary. Note: This recipe requires advance preparation.
Ingredients
4 to 6 dried chiltepín or piquín chiles, left whole
1 liter vodka
Instructions
Place the chiles in the vodka and let them steep for a week or more.
Periodically taste the vodka and remove the chiles when it is hot enough.
Another Chile-Flavored Vodka
When I write “flavored,” I mean it, as I have chosen the chiles that
impart the most distinct flavors. The raisiny flavor of the pasilla
melds with the apricot overtones of the habanero and the earthiness of
the New Mexican chile to create a finely-tuned fiery sipping vodka. Of
course, use an excellent vodka like Stolichnaya or Absolut. Note: This
recipe requires advance preparation.
Ingredients
1 liter vodka
1 pasilla chile, seeds and stems removed, cut into thin strips
1/2 dried red New Mexican chile pod, seeds and stems removed, cut in fourths
1/4 habanero chile, seeds and stems removed, left whole
Instructions
Open the bottle of vodka and drink some of it to make room in the
bottle. Add the chiles and recap. Let sit for at least 3 days to
generate some heat, and the vodka will get progressively hotter over the
weeks. As you drink the vodka, replace it with more fresh vodka, and the
process will go on for some time.
Southwestern Sangrita with Three Juices
Serve this more northern version of the Mexican drink as a chaser to
straight tequila in a glass rimmed with salt. Sip the tequila, then the
sangrita, then suck on a lime slice. Repeat the procedure as often as
you dare! Or, mix the tequila into the sangrita.
Ingredients
3 green New Mexican chiles, roasted, peeled, stems and seeds removed,
chopped
3 cups tomato juice
1 cup orange juice
1/4 cup lime juice
2 tablespoons chopped onions
1 teaspoon sugar
Salt to taste
Instructions
Place all the ingredients in a blender and puree until smooth. Chill
before serving.
Jalapeño Margarita
This is certainly a unique capisicum cocktail. To make Hot and Sour Mix:
to one quart of sour mix add 4 large jalapeños, stems and seeds removed,
diced and let steep for at least 24 hours. Note: This recipe requires
advance preparation.
Ingredients
1 1/4 ounces tequila
3/4 ounce Triple Sec
2 ounces hot and sour mix (see headnote)
1 1/2 ounces lime juice
Dash of Tabasco® Jalapeño Sauce
Lime slice and whole jalapeño for garnish
Instructions
Place all ingredients, except lime slice and whole jalapeño, in a
blender and blend to mix. Pour over ice In a glass and garnish with the
lime slice and whole jalapeño. If a frozen margarita is preferred, add
one cup ice to blender with other ingredients.