Chili Agave Liqueur recipe D.I.Y.
Hey Guys and Gals!
Are you looking for an awesome Chili Agave Liqueur Recipe? You now have no reason to look any further; you have just found what you have been looking for! This is a recipe for the most awesome tasting Chili Agave Liqueur in the world.
- 1/2 c. agave
- 1/2 c. water
- 2 cinnamon sticks
- 1 tsp black pepper corns
- 1 serrano pepper (fresh)
- 1 red or green jalapeno pepper (fresh)
- 5 dried chili peppers, stems removed, left whole
- zest of 1 lemon (large strips if possible)
- 2 cups of vodka
- 2 cups of vodka
Cut the serrano and jalapeno peppers in half and place in the saucepan with all the ingredients except the vodka.
Place all the ingredients in step 1 in a saucepan and bring to a simmer on low heat.
Let the mixture simmer for 5-7 minutes, stirring frequently.
Allow the rest of the mixture to cool completely.
Strain the solids out of the syrup mixture, and pour the syrup into a quart jar or other glass container.
Add the vodka and close the jar tight then shake it up making sure that it is well mixed.
Aging, Straining, filtering, and Drinking Your Chili Agave Liqueur
Shake well and store away from sunlight in a cool and dry place for 1 week.
Let age for a minimum of a week, strain your liqueur through several layers of cheesecloth.
It helps to moisten the cheesecloth first so the liquid permeates more smoothly.
Once you get to the point where you have strained everything out, you can gently wring the cheesecloth to extract all of the liquid and juice.
If you still need to strain your liqueur further due to lack of clarity, you can strain it 1 more time through a coffee strainer.
If you feel that your liqueur is to sharp you can add a little more sugar. To strong of a taste? add some more whiskey or filtered water.
Congratulations, You Have Completed Making this Awesome Chili Agave Liqueur Recipe!
You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!
Notes on Utensils and Ingredients
- Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
- Use organic ingredients to avoid pesticide residues.
- * Use caution when handling hot peppers. Use gloves if possible and wash hands thoroughly.
- Hot peppers and chili sharpness are dependent on how fresh they are for sharpness so add or subtract the amount you put in accordingly.
Other Great Recipes for You to Check Out!
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To spirits and cheers,
Binyomin Terebelo, Master Distiller and Drinkologist.
I love hearing from you about why you love something I wrote or published or a recipe I don’t know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for buildthebottle.com Weekend Rabbi too.