Chili Tincture
Yield
- Yield
- 750 ml
Prep ingredients
- 100 g Fresh Green Chili
- 50 g Chili Padi
- 50 g Chinese Dried Chili
- 350 g Vodka
Instructions
Slice fresh chilis into small pieces and place in cream whipper with vodka and dried chilis. Seal whipper and charge with 2 N2O chargers. Shake hard and let infuse for 10 minutes. After infusing, rapidly vent the whipper whilst covering nozzle with a shaker tin to prevent blowouts. Let sit for a further 10 minutes. Strain through a paper coffee filter. Bottle and label. Shelf life: 1 month.
