Interested in getting input for adding drop(s) of capsaicin into a margarita for heat. I have been adding sliced Serrano peppers to my margaritas but to get them hot enough to my liking I muddle two whole peppers in the shaker. At this point there is too much of the vegetal flavor of the Serrano pepper that makes it off putting. I tried muddling Habaneros but the flavor of the habanero pepper in a margarita doesn’t do it for me.
Would love to find a way to just add capsaicin heat without (or very little) the actual pepper flavor. That way I could add a little actual pepper into the drink for the flavor but still make it spicy enough.
Would something like this work: https://www.hotsauce.com/1-Million-Scoville-Concentrated-Pepper-Extract/
by Heatmiser1968