Red Elephants ( A modified Thai Terror Recipe )
Posted: Tue Apr 30, 2013 1:45 am
First a little about me , Im from Oregon and this is my first post although I've been lurking for a year or so. I run a all copper 54" boka with a colum of 1.5" and Liebig condenser on a 15.5gal keg for a boiler fired by propane. I got into distiling because I like to make the unusual as demonstrated by this recipe.
Two of my favorite recipies are Red Elephants ( a modified Thai Terror recipe ) the original didn't have quite the shock factor I was looking for. The last is some thing I call That Pine Is Mine, its not quite ready to share yet.
The following is the recipe for Red Elephants.
The name comes from the fact that the ghost peppers used in this recipe are also used as elephant repellent, that and the fact that drinking enough of it might cause hallucinations of elephants.
Red Elephants
None ingredients:
Eye protection
Gloves
1 one quart canning jar with lid and seal
Ingredients:
1/4 cup hibiscus tea
Honey
1 quart of 65% to 70%
zest from 3 limes in thin slices, don use the white part
1 pinch of salt
1 table spoon of juice from the limes
A 1"x1" cube of ginger sliced extreamly thin.
3 Ghost peppers, cut in half legth wise. ( use gloves and eye protection )
Put the palm full of hibiscus tea in a quart canning jar and cover with the 65% to 70% until there is about 1.5 inches of empty space left.
Do not leave less than a inch or you will have a over flow during the heating step.
Put a canning lid and seal on the jar, tighten good but not overly, place jar in a small pot of water on the stove and heat the jar to 130-140 degrees. Try to keep it at that temperature range for at least 20min the longer its kept at that temperature range the reddder the final product will be.
After 20 mins unscrew the lid part way and then quickly screw it back on till tight. Place jar in frezzer until its very cold.
Remove from freezer and strain the hibiscus out and pour the liquid in to a bottle into which you can fit the rest of the ingredients, let warm to room temp. and add the lime juice.
Sweeten with honey to your taste.
Add the lime zest, the ginger slices, pinch of salt, and the 6 ghost pepper halves. ( use gloves and eye protection )
Let macerate as long as you want then cut back with distilled water to your desired proof.
Use sparingly as a fiery shot iced, or to repell crazed elephants.
For safety concerns keep double bagged in zip lock bags and handle shot glasses and bottle with gloved hands when enjoying.
Lastly please let people know what the are trying before they try it.
Two of my favorite recipies are Red Elephants ( a modified Thai Terror recipe ) the original didn't have quite the shock factor I was looking for. The last is some thing I call That Pine Is Mine, its not quite ready to share yet.
The following is the recipe for Red Elephants.
The name comes from the fact that the ghost peppers used in this recipe are also used as elephant repellent, that and the fact that drinking enough of it might cause hallucinations of elephants.
Red Elephants
None ingredients:
Eye protection
Gloves
1 one quart canning jar with lid and seal
Ingredients:
1/4 cup hibiscus tea
Honey
1 quart of 65% to 70%
zest from 3 limes in thin slices, don use the white part
1 pinch of salt
1 table spoon of juice from the limes
A 1"x1" cube of ginger sliced extreamly thin.
3 Ghost peppers, cut in half legth wise. ( use gloves and eye protection )
Put the palm full of hibiscus tea in a quart canning jar and cover with the 65% to 70% until there is about 1.5 inches of empty space left.
Do not leave less than a inch or you will have a over flow during the heating step.
Put a canning lid and seal on the jar, tighten good but not overly, place jar in a small pot of water on the stove and heat the jar to 130-140 degrees. Try to keep it at that temperature range for at least 20min the longer its kept at that temperature range the reddder the final product will be.
After 20 mins unscrew the lid part way and then quickly screw it back on till tight. Place jar in frezzer until its very cold.
Remove from freezer and strain the hibiscus out and pour the liquid in to a bottle into which you can fit the rest of the ingredients, let warm to room temp. and add the lime juice.
Sweeten with honey to your taste.
Add the lime zest, the ginger slices, pinch of salt, and the 6 ghost pepper halves. ( use gloves and eye protection )
Let macerate as long as you want then cut back with distilled water to your desired proof.
Use sparingly as a fiery shot iced, or to repell crazed elephants.
For safety concerns keep double bagged in zip lock bags and handle shot glasses and bottle with gloved hands when enjoying.
Lastly please let people know what the are trying before they try it.
