Thai Pepper Rum
Author: Chief Mixologist
Recipe type: Alcoholic Cocktails
- 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
- *scale up for rum bottles for a fifth, I would probably drop in a vanilla bean, and I would probably split it lengthwise.
- Put everything in the bottle.
- Wait 3 months.