I love a good Bloody Mary, the spicier the better. My affinity for anything spicy has been incorporated into just about every meal and general aspect of my life. So when my fiancee decided to bring home about 8 ghost peppers the other day, I knew our lives would never be the same. Other than using one in salsa (yowza!), we weren’t quite sure what to do with them all. So we threw them in the freezer and started thinking (the freezer is an excellent way to store ghost peppers by the way, just pop them in a zip-loc first). And then…a brilliant idea…Bloody Ghosts! How much better would our cocktails be if we had vodka that made you sweat a little?! It was a thrilling idea!
So here is what we did…WEARING GLOVES, we sliced 2 ghost peppers in half and put them in a growler that was half full of vodka, seeds and all. We let the vodka sit, tasting daily for the heat level. It can sit anywhere from 2 days to 10 days, it just depends how spicy you want it. We made our first “Bloody Ghosts” on day 4, it was spicy, but didn’t knock our socks off. We decided to top off the growler with more vodka and add an additional ghost pepper for another few days. Day 8 we achieved our level of heat perfection and made another Bloody Ghost. Here is our basic recipe:
- 2 oz. ghost pepper infused vodka
- A few dashes Worcestershire sauce and Tabasco if you want even more heat
- A sprinkle of celery seed & celery salt
- A good grind of black pepper
- 1-2 teaspoons horseradish, depending again on the heat level you like
- 8-12 oz. tomato juice or V8 (again, for an extra kick, use spicy V8!)
Garnish with an olive, pepperoncini and a stalk of celery. DELICIOUS!