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March Spirits

This month try Infusing Spirits!
I suggest you wear gloves-

Makes 750 ml.
3 Habanero Peppers
1-750 ml. bottle of Tequila or Vodka (don’t be cheap!)

Slice off the Habanero stems & discard.  Cut each Pepper in half lengthwise.
Use the end of a potato peeler to remove the seeds.
Don’t rub your eyes or your ANYTHING… these Peppers are hot!

Create your ‘infusion’ in the original liquor bottle. You may need to drink a ‘shot’ to make room for the
Chile Peppers…  Add the Habanero’s. Seal the bottle. Store in a cool, dark place for 3 days.

At the end of the third day, strain a ‘shot’ of the infused liquor through double layers of cheesecloth into a small glass.  If you are happy with the level of infused heat, strain the remaining liquid, then return the infused liquor to its original bottle.
It will keep beautifully in a cool, dark place that is until you drink it all!

I suggest you store the leftover Habanero Peppers to add to something special like
a Chicken Mole Pablano…  I’ll practice on my Mole Sauce, then blog it for y’all.


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Bitter Poetry

I love Tonic Water & ‘Q Tonic’ is so delicious- I met Molly from Q Tonic @ The Fancy Food Show last month.

Pairing Quality ‘Q TONIC’ with your favorite Spirits to broaden the enjoyment of a cocktail (or mocktail), makes perfect sense to me-

I am blogging this recipe in honor of the First Annual Ojai Wordfest Gathering

March 19-27 Ojai, CA.

Cocktail developed for Q Tonic by mixologist Jerri Banks

Bitter Poetry

1.5 oz Junipero Gin
1 oz Fresh Orange juice
½ oz Acacia Honey
½ Teaspoon Freshly Grated Ginger
2 Dashes Fee Bros Orange Bitters
1 oz Q Tonic
1 orange twist
Glass: Cocktail/Martini

In cocktail shaker, add all ingredients except for tonic.

Add ice, shake well and strain into chilled cocktail glass.

Top with Q Tonic.

Garnish with an orange twist.