I received many a question on the creation of this particular concoction: Hatch chili infused Tito’s vodka. So, I thought I would go into a little more detail. First of all, it’s dead simple. Second, I tried all kinds of mixers with it (simple syrup, soda water, orange, mint…) and it is better straight up. The Habanero ice cube doesn’t add any heat to the drink (unless you break the pepper open). The Habaneros do float, though. So you need matching ice trays that interlace or some other means to push the peppers into the water for proper cube freeze.
And, here comes the heat. I used Hatch mild peppers. With the heat coming on slower, it’s easier to gauge how strong your hooch is getting. Leave them raw, sliced, at room temperature in the vodka. I check it around 48 hours in. The heat shouldn’t be burning, but just the accent of the chili.
A friend said he made an infusion with coffee and vodka. Interesting.