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Thai Pepper Rum spice, alcohol, thai 6 oz floozy bottle 1 tablespoon lime juice 1/2 tablespoon distilled white vinegar 1 stick cinnamon 2 drop vanilla extract 6 thai peppers, whole, 1 dehydrated 1 bacardi silver label light 1 dry rum to fill bottle put everything in the bottle. wait 3 months. 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! From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.phpl Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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