How to make the BEST CHILI LIQUEUR – Easy chili liqueur recipe

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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