Hey Guys and Gals! A hot rum for spicy daiquiris and punches. This one moves fast.
Ingredients
3 cups rum
1 habanero pepper
Directions
1. Wear gloves. Slice the habanero in half. Remove the seeds and ribs for less heat.
2. Add the pepper to the rum in a glass jar and seal.
3. Taste after 1 hour, and every hour after that. Most people stop between 2 and 6 hours.
4. Strain out the pepper as soon as it is hot enough. If you overshoot, cut it with plain rum.