Prep 5 mins
Cook 0 mins
Whether deep molasses hued, translucent golden amber, or crystalline white, the potent beverage once called Kill Devil is a history lesson in a glass. The Dutch expelled from North-Eastern Brazil brought with them their knowledge on cane cultivation and processing as well as their ability not only to produce sugar, but also the beverage that was known in Brazil as aqua ardente or burning water. The rough and ready beverage became popular for it enlivened the social rounds of the plantocracy and soothed the miseries of the enslaved Africans. The drink in question was Rum, of course.
- 2 cups rum (Barbados)
- 1 cup thai birds eye chile
- Put the chiles in a sterilized jar and pour the rum over.
- Steep for at least 2 weeks. The longer it steeps, the hotter the rum will be.
- Use on food or in cocktails.
Another winner from Celticevergreen! I cut the recipe in half, and used just a couple of ghost peppers. After only a week, the heat from the peppers has already intensified, so the rum should make a wonderful glaze on chicken or in a drink.