Habanero Honey Whiskey

So, I already know what most of you are thinking when you read the above title to this post and I’m sure it goes something like this, “Habanero Honey Whiskey sounds like something that’s used during a fraternity hazing ritual”.  And while I can’t personally vouch for the specifics of greek culture on most college campuses, what I can say is that I’ve a found a really cool website.  It’s called Boozedand Infused.com and they have some of the most interesting and unusual recipes I’ve ever seen.

As you can probably deduce from the title of the site, they provide recipes that allow one to create alcoholic concoctions by mixing various ingredients with different types of alcohol and then allowing the entire mixture to steep for several days (or in some cases several weeks).  The resulting beverage is like nothing you can buy in a liquor store and what’s even better is that with a little imagination you can make all kinds of things with common items that are available in any grocery store that suit your own individual tastes.  In fact, I have some of their Blueberry Gin brewing right now in my kitchen that I can’t wait to sample (that recipe can be found here.)

But enough of the jib jab, let’s talk about Habanero Honey Whiskey!  Now, I like peppers just as much as the next guy and I’ve been know to consume the occasional Nectar of the Gods from time to time.  But, I’ve never contemplated putting the two together, until now of course.  So, how does one go about making such a concoction?  You can find their recipe for it here, but I’ll include the basics below from their site:

Habanero Honey Whiskey

“1/4 cup honey (about 85 grams)

1 medium cinnamon stick (about 4 grams)

1 habanero pepper* (optional)

Lemon zest – from about 1/3 to 1/2 of a medium lemon (about 5 grams of zest)

1 1/2 ounces Water

1 cup Bourbon or Whiskey of your choice

Remove the stem of the habanero and quarter the pepper, keeping the seeds intact. Place the first five ingredients in a small saucepan and bring to a simmer on low heat. Simmer for 5-7 minutes, stirring frequently. Remove the habanero with tongs or a fork. Allow the rest of the mixture to cool completely. Strain out the solids with a mesh strainer.

Pour the honey mixture into a pint jar or other infusion vessel. Add the bourbon or whiskey, and close the jar tight. Shake well to combine.

After 24-48 hours, strain through a coffee filter, and let the infusion rest for a few days before drinking.

Depending on how much heat you can take, feel free to use only part of the habanero or omit the seeds.”

The end result looks (and I’m sure tastes) fantastic.  I look forward to making a batch of this myself and if any of you out there make it before I do I’d love to hear from you.  Thanks for visiting and have a great day!









Spring Has Sprung!

So the harsh winter months will not be missed my many, myself included, but those cold winds and icy conditions do make the experience of warmer days all the more enjoyable.  Lately, when I’ve found myself lamenting cooler that normal days, I need only remind myself that not too long ago I was having to endure sub-zero degree temps (the record being -45 in late January) and that 50 degrees and overcast really isn’t all that bad.

So, with the temps ever increasing my thoughts again turn to our garden and what types of peppers ill be growing this year.  But before I get into that let me tell you some of the things that I’ve been doing to prep our growing area.  Since I’ve grown peppers and tomatoes on the same bed for the past three years I thought that it would be a good idea to rebuild some of the nutrients in the soil.  I’ve been adding compost to our beds and I’ve also been working in Starbucks used coffee grounds when I can get them (on a side note, everyone should do this, it’s free and it’s makes your garden smell like a coffee house – what’s not to like?!).  I like to use organic fertilizers as much as possible so some blood and bone may be in order a few weeks before I put the final plants in.  I also meant to plant a cover crop last fall and then chop and drop it all but time got away from me and I never got around to it.

Another idea that I’ll be working on this year is quality vs quantity.  In years past I’ve tried to grow as many pepper plants as possible but what ultimately ends up happening is that I’ll plant too many in an area too small and they end up growing into each other so much that they become unmanageable.  I think that I’ll more aggressively prune the plants this year to experiment with growth patterns.  Finally, I plan to visit a local pepper grower to see what she might recommend for this year.  Her pepper offering is quite impressive, so much so that I plan to write a post about her later this week.

As an aside, you’ve heard that cockroaches could survive a nuclear holocaust, right?  Well, I think that the mint plant is the cockroach of the gardening world.  I haven’t planted mint in my one bed for two years but guess what I saw there a couple of days ago?  You guessed it – mint.  Not that I mind too much; at least it smells good.  Until next time….