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Showing 1-2 of 2
on November 17, 2008
I've been looking for a good recipe for pepper vodka, and think this just may be it. Earlier today, with the thought of pepper vodka on my mind, I was at the store. The selection of peppers was lacking so I picked up what I thought might work. As luck would have it, the three different kinds I bought are the ones listed here!! I am now ready to go. Was not aware of the bitterness factor after a length of time, so I really appreciate that tidbit. Plan to come back and give stars after the concoction is ready. Thanks again!! Edit: I was concerned that this would not have the heat i was looking for as only the pulp of the peppers is used - no seeds. You will have no need for hot sauce with this. It is plenty spicy and makes for a great Bloody Mary.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on June 19, 2007
Well "Woweee" from the farm! I love any and all hot peppers, so this really was meant for me. I have let it maturate for about 4 days, and used it in a *Bloody Mary* last night. Normally, I added extra Tabasco, but not this time! The garden is already producing some pretty hot habanero's and serrono's so all I did was add vodka to it. Thank your son for a perfect way to infuse vodka! :) Made for *ZWT3 07*people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (29 g)
Servings Per Recipe: 1