Since 7500 BC, humans have been using chiles as natural aphrodisiacs, anesthetics, and non-lethal weapons. This rum is super spicy … a perfect eco-friendly winter heating option.
- Chiles de Arbol
- Light rum
- Infusing vessel of choice (make sure it has a tight-fitting lid)
- Fine mesh strainer
Tear chilis into several pieces and drop them into your infusing vessel at a ratio of one chili per two cups rum. Make sure to catch all of the seeds, too! Pour rum over top and seal tightly. Let the chilis infuse for 2 days.
Place strainer over a bowl. Pour the chili rum over the strainer to remove the solid pieces and stop the infusing process. Pour the rum back into your infusing vessel and seal to store.
IN YOUR BAR
IN YOUR KITCHEN