As I mentioned in my post yesterday, I was inspired to make an ancho chile pepper infused vodka, by the discovery of Ancho Reyes, an ancho chile liqueur. I wasn’t inspired to make a chile pepper liqueur, but a vodka, on the other hand, was really intriguing to me.
I proceeded to make the ancho, chipotle, and coffee flavored vodka, and waited one week. It was finally time for the unveiling.
The vodka has a beautiful reddish-brown color to it, and had a nice chile pepper aroma. I decided to keep things simple, and just mix this home-made vodka with a bloody Mary mix I enjoy, which is called Zing Zang.
Ancho-Spiced Bloody Mary
To make 1 drink
Lime and Salt for the rim, if you like your bloody Marys salted
2-4 ounces of the vodka, strained
Your favorite bloody Mary mix
Spear of jicama, optional
Garlic-stuffed olives, optional
Run a slice of lime over the rim of the glass. Sprinkle some salt in a small plate, and dip the top of the glass into the salt.
Then add your preferred amount of the ancho-infused vodka.
Fill up the rest of the glass with the chilled bloody Mary mix. Actually, if you prefer, you can include ice before you begin making the drink.
For fun, I added a spear of jicama.
verdict: This was a surprisingly successful vodka experiment! The bloody Mary was fabulous. The next time I might add two more chipotle peppers, and definitely include coffee beans. Unfortunately, I can’t think of any other drink that this vodka would be good in, but perhaps some of you have some suggestions?