Thai Pepper Rum
Author: Chief Mixologist
Ingredients
  • 6 ounces floozy bottle
  • 1 Tablespoon lime juice
  • 1/2 Tablespoon distilled white vinegar
  • 1 stick cinnamon
  • 2 drops vanilla extract
  • 6 Thai peppers, whole, dehydrated
  • 1 Bacardi silver label 80 proof light dry Rum to fill bottle
Instructions
  1. *scale up for rum bottles for a fifth, I would probably drop in a vanilla bean, and I would probably split it lengthwise.
  2. Put everything in the bottle.
  3. Wait 3 months.
Recipe by Epicurus.com Beverages at https://www.epicurus.com/beverages/thai-pepper-rum/4612/