>> The vodka sounds interesting ... I may have to look into that
Mary, I started that in order to test some super-hot chili-pepper-powder from another ATP member (Tom Cycadjungle). Like, less than 1/64th tsp in a pint, then chill in the freezer for as long as possible. And I added 2-3 partly-crushed black peppercorns.
That's just imitating Pertsovka. In the distant past, I would add just a little cinnamon schnapps for the sweetness as well as the cinnamon. The chilis were just commercial Thai pizza-peppers, crushed coarsely.
Then I thought that Bhut Jolokia pepper-vodka needed something to broaden the flavor and make it more interesting, since otherwise some people would just flee in horror from The Booze Of Pain.
Even a little dried, granulated, no-name commercial, Chinese garlic added some great interest to my pepper-vodka. It seemed like a "sweet counterpoint" to the Bhut heat.
I'm eager to try it with "real garlic" = heirloom garlic = DrDawg-quality garlic!
Maybe then it will seem like the Bhut Jolokia pepper powder adds sweetness to DrDawg's heirloom-hot garlic!
