How to make the BEST CHILI LIQUEUR - Easy chili liqueur recipe
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- เผยแพร่เมื่อ 23 ก.ย. 2024
- How to make the BEST CHILI LIQUEUR - Easy chili liqueur recipe
Spice up your cocktails with these spicy cocktails using easy homemade chili liqueur
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HOMEMADE ANCHO CHILI LIQUEUR
You will strat with whole dried Ancho peppers. About 2-3 should be enough to make a batch f 500 ml of liqueur
You will remove the seeds from the peppers and save them for later
Weight 25 gr of ancho pepper skin, cut them in small pieces and add them in a sealable glass jar
Add 300 ml of 63 overproof white Jamaican rum. I'm using Rum Fire
Close the jar and leave resting at room temperature for two weeks.
After two weeks, strain and because the peppers will have swallowed a little bit of rum, top up with new rum until you reach back 300ml
Add to this 175 ml of 2:1 syrup by weight
Pro tip, 2:1 syrup by weight is hard to dissolve so use either bain-marie or sous vide to help you dissolving the sugar without creating any evaporation
Bottle up and enjoy!
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You can also sous-vide for 1.5h at 150 degrees Fahrenheit and do it same day
The Funky Panky is a must make! Fabulous infusion! Awesome video! Cheers!! :-)
Thank you so much!
I love homemade liquor! 🖤 This one is outstanding!
🔥 thirsty?
@@TrufflesOnTheRocks Joder me muero!!! 🤤😂
@@sefraisik9142 hahahahahahahaha
I like that the two elements would make it easy to dial the heat up or down.
Dang all those drinks look amazing. Love the powder over the Pisco sour
Thanks man!
I made a batch of this that has been done for a little while now. It is fantastically delicious. I think my favorite drink with it so far has been the "Poblano Colada" via Liam Odien from Playa Provisions.
1.5oz chili liqueur
1.5oz piña juice
1oz coco lopez(or similar)
0.5oz lime
So good.
Thanks for the recipe JF. My orange oil is coming tomorrow. You rock!
I'm so happy to hear this! Thanks for reporting back :) I have to try that cocktail. Cheers!
El botellero es hermoso! Yo he preparado el licor con tequila y pimiento jalapeño y está brutal. Tendré que probarlo con rum! 🍹
Another great video! Thank you!
Thanks 🙏
Love your bottle holder!
Thanks! A nice gift I received from Sefra many years ago! Love it!
I love this idea. Will be trying for sure
Thank you! I'd asked you for this recipe months ago, LOL. Can't wait to try it out.
Hope you will like it Steven! Cheers!
This is the best video I’ve ever seen
Thank you!!!
Ooofft!!!
Thank you, a little message to support your channel/investment.
brilliant! and you know just as much as i do that we dont get Ancho reyes chili liquor in canada or quebec :( so thank you so much for the inspiration.
Hey Jon, glad I could help with this :) I'm telling, this liqueur works great as a sub for Ancho Reyes. I made this recipe with Ancho Reyes next to me so I can make something interchangeable. While mine has more funk because of the rum choice (Ancho Reyes is made with neutral cane spirit) it as a very similar flavor profile, heat, ABV and sugar content. Hope you will like it. Cheers!
Great video. Thanks. Came over from Anders channel, He says Hey!
Thanks for passing by! Hope you’ll like it around here. Cheers
What kind of pisco? Quebranta? Mosto verde? Acholado? Salud🍻 from Mexico🇲🇽
Honestly, use any of them, it will be good 😉
Looks amazing! Instead of making 2:1 simple syrup, couldnt you just add sugar and water directly and wait to use until sugar has dissolved?
You could but for me it just makes the calculations a bit harder.
Great video, I've always wanted to try this kind if liqueur! You recommended Sous Vide to "melt" the sugar syrup with the infused rum. What temperature and time would you suggest for it?
Great video! What is the strainer you use to strain the chili liqueur?
Hey Jean-Felix! quick question (not sure if you'll see this since video is already 5 months 😬)
What do you think of subbing the overproof white rum with rhum agricole. I have a 110 proof white rhum agricole on hand (martinique)...
As you already know, Wray & Nephews is not stocked in QC so just trying to save myself a trip from going to Ontario haha.
I think the combo would be nice, but wondering if the ABV is not strong enough, or requires a longer infusion? or perhaps rhum agricole might impart a taste profile that will be harder to mix in cocktails? what do you think?
thanks!
Very nice
The seeds are not the hot part of the chili. It's the part that the seeds are attached to in the center of the chili that has almost all of the capsaicin. I think the reason many people think it's the seeds that are hot is because when they remove the seeds they often remove this part too. But the seeds themselves don't contain much capsaicin.
Thanks for sharing your knowledge. That said, removing the seeds from the dried peppers probably came with all that part containing the capsaicin which yielded a very intensely hot tincture
@@TrufflesOnTheRocks Yes, I think that is likely.
Do you think you could use a Nitrous whipper to hasten the process? If so, how would you do it? Thanks!
Can we speed up the process with sous vide or the chili is too sensitive with the heat? Or maybe, even better, with ultrasound?
You can but I personally like the traditional method. You can keep an eye on it an control better what’s happening. It’s like making a braised meet in a pressure cooker. There’s no way really to control the cooking during the process so you can easily screw up. Call me old fashioned but I like the ceremonial behind making it like that. All that to say, you can do it but I didn’t do it so I can’t say for how long and at what temperature
For sure I'm gonna try this! but may I suggest a better name for your cocktail? Puta Madre
(in spanish it is a bad word, but In Peru and Chile is the known name of a chili variety that gives you a spicy quick when you try it)
Where do i find those bottles?
Sefra gave them to me many years ago. She found them in Toronto but that’s all I know
@@TrufflesOnTheRocks ahh. I have too look around then :) they look awesome!
But not in stock
I love your channel and the stuff you do, I'm a big fan of homemade ingredients.
Could I replace the 2 week infusion for a rapid infusion in an iSi whipper?
Also how long does this liqueur last? I imagine a really long time
Keep up the great work, cheers from Chile :D
I guess you could try it. I personally prefer the traditional method but I’m confident you can achieve a similar result if making a flash infusion. And yes, it is shelf stable
@@TrufflesOnTheRocks I went ahead and did both. They were similar indeed. The rapid infusion was clear, kind of like a golden rum color. They were the same in spiciness but the maceration process tasted so much more of the flesh of the chili, the rapid infusion was more like a generic spicy chili. Overall I liked more your recipe of maceration but in a pinch and if you need a quick liqueur and/or you want it to be clear, the rapid infusion is a really good alternative and isn't really that different from maceration. I followed the rapid infusion recipe from liquid intelligence for a jalapeño tequila.
@@juandavidsonv thanks a lot for the feedback! I’m glad it worked out and also that you liked them both! Cheers
I can't find overproof rum here in Montreal. Would 43% abv white rum work to make the liqueur?
It will work but the liqueur abv will be different if you use the same syrup measurement. That’s not a big deal in terms of flavor but you have to know it
Fantastic video (as per usual), a quick question though - is Rum Fire an important part of flavor profile? I'd like to mimic Ancho Reyes with my chili liqueur (not available here), so I was thinking about using relatively neutral rum (Havana 3YO) boosted to 63% ABV witn everclear. Have you tried this process with more neutral base spirit? Thanks!
Absolutely! I did something similar the first time I made the recipe and it was surprisingly close to the Ancho Reyes (it always depends on the peppers though since they make a blend of several different infusions for consistency but still... it was pretty damn similar) but I now really enjoy the pairing of hogo and ancho. Cheers!
🥵🌶🌶🌶🥵 nice one!
Thanks!
At ~1:47 you mention 175mL of simple syrup, but adding it by weight. That is a misspeak, right? Its 175ml of 2:1 simple not 175g
I night have left the beaker on my scale but I was measuring by volume. So you are correct, it is 175ml not gr. Cheers
@@TrufflesOnTheRocks thanks. I picked up a bottle of rum fire for this and have the infusions going! Very excited to try this JF. Thanks for your hard work
Ancho peppers already ordered, now I'm waiting :D
Man, the Funky Panky seems so strong "on paper" xD Isn't that too much, unbalanced? 63% rum, 39% Fernet and probably around 40% liqueur? :P
True that it would come with a fair warning if I would put that on a bar menu but I guess when you start making your Daiquiri with Rum Fire you don't really think about that LOL
@@TrufflesOnTheRocks well, if it's good, who cares xD
Would you think that liquer could substitute something like Ancho Reyes (never tried the latter so I'm wondering)?
Absolutely! I made it with Ancho Reyes on my side. The main differemce is Ancho Reyes is made with neutral sugar cane spirt so mine has a funk to it that Ancho will not have.
@@TrufflesOnTheRocks thanks man! Well... Time to get spicy. 😀