The name speaks for itself. At first, a fiery kick grips your throat, only to be mellowed by honey’s gentle sweetness—yet the heat lingers, dancing in your breath. A bold wake-up call with a soothing finish. Simple, but fiery. I created this liqueur to be sweet with a kick, using as little refined sugar as possible. Honey and chilli are a timeless pairing, often found in Asian cuisine.
Ingredients
- 500ml spirytus
- 400g honey (any runny honey will do, but for the best taste try acai or your favourite)
- 3 birds-eye chilli, approx. 6.3g, with seeds, and cut into small pieces
- 800ml water
Equipment
- Sous-vide
- sharp knife
- cutting board
- scale
- vacuum-sealable bag
The Process
- Prepare everything, Measure the chilli, cut it up, measure the honey, put it in a bag and mix it with the spirytus.
- Sous-vide it on 55°C for 3 hours.
- Strain it
- Add water, mix it
Final Yield: around 1.5L
Estimated ABV: 30%
Shelf-life: 1 month
How to count the ABV% with the honey included:
So, the honey’s density is approximately 1.42g/ml, this is a very approximate and a huge variable, depending what kind of honey you are using.
95×500=47500, or 475ml, this is the amount of pure ethanol in the 500ml of spirytus
400g honey / 1.42g/ml= ~282ml
500ml spirytus + ~282ml honey + 800ml water=1582ml final product
ABV= 475/1582 x 100
ABV=~30%
Note
- You can adjust the spiciness before you start by managing the amount of chilli, after it is done you may do so by adding more water/honey, but careful, adding more water will always come with less flavour.
- As always, feel free to experiment.