NOTE: This post was updated on 9/4/20 to include new information and photo. It was originally published on 5/29/15. Moonshine is a perfect alcohol for infusing and we’ve been doing it for years. Like vodka, it is nice and clear and soaks up the flavors of your chosen ingredients nicely. I’ve done this with superhots of all types - think ghost peppers, scorpion peppers, 7-pots (my faves!) - though this particular recipe utilizes the wonderful habanero pepper. Yes! Add moonshine and seal. Shake well. Screw the lid on tight and store in a dark, cook place for at least 4 hours. Longer is better for more heat. I let mine steep a few days. Strain the moonshine to remove the chili peppers and use as needed above. Refrigerate and enjoy! What can you do with a habanero infused moonshine drink? Time to get creative! Mix it into your favorite cocktail recipes. Think “Moonshine Mule”, “Spicy Blood Mary”, or how about the ubiquitous margarita? Let those crazy drink making wheels turn! If the moonshine is in an unopened bottle and stored in a cool, dark place away from direct sunlight, it can last almost indefinitely. Once the bottle is opened, the moonshine can still last for several years, provided it’s sealed tightly and stored in the same cool, dark conditions. However! I am the mixologist in this household, and I enjoy the challenge of incorporating it into many a drink recipe. Definitely thinking outside the box on this one. What would you make with habanero infused moonshine? Learn more about Infusing Alcohol with Chili Peppers here.
