Good Eats Pepper Vodka Recipes

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BLACK PEPPER MANGO SORBET



Black Pepper Mango Sorbet image

Provided by Alton Brown

Categories     dessert

Time 6h50m

Yield 1 quart

Number Of Ingredients 7

2 1/2 to 3 pounds ripe mango flesh, from approximately 4 large mangoes
1/4 cup freshly squeezed lime juice
1/4 cup Pepper Vodka, recipe follows
1/4 teaspoon black pepper essential oil
12 ounces sugar
2 tablespoons peppercorns, slightly cracked
1 (750-ml) bottle of vodka

Steps:

  • Place the mango into the bowl of a food processor and process until smooth. Add the lime juice, pepper vodka, black pepper essential oil and the sugar and process for an additional 5 to 10 seconds. Pass the mixture through a fine mesh strainer and place in the refrigerator to chill until the mixture reaches 40 degrees or below, approximately 2 to 3 hours.
  • Process the sorbet in an ice cream maker according to the manufacturer's instructions, approximately 20 to 25 minutes. Place in the freezer for 3 hours or overnight, before serving.
  • Add the peppercorns to the vodka and allow to sit in a cool dark place for 7 days. Stir or gently shake to combine every few days. After 7 days, strain through a fine mesh strainer to remove the peppercorns. Place in a glass container with a lid and store in a cool dark place.

TOMATO VODKA



Tomato Vodka image

Provided by Alton Brown

Time P7DT3m

Yield 1 (750 ml) bottle

Number Of Ingredients 2

1 pound ripe tomatoes
1 (750 ml) bottle 80 proof vodka

Steps:

  • Cut each of the tomatoes into 8 pieces and put them into a large glass jar. Add the vodka, stir to combine, and cover. Put in a cool, dark place for at least 5 days and up to 7 days, stirring every day. After 7 days, strain through a fine mesh strainer and discard the solids.
  • To store, pour tomato vodka back into its original bottle, and keep in a cool, dark place.

BLOODY MARY



Bloody Mary image

Provided by Alton Brown

Categories     beverage

Time 12h15m

Yield 4 cocktails

Number Of Ingredients 8

1 3/4 pounds cherry or grape tomatoes, rinsed and dried
2 teaspoons hot sauce
2 tablespoons Worcestershire sauce
1 to 3 tablespoons freshly squeezed lemon juice, to taste
1/2 teaspoon kosher salt
6 ounces tomato vodka, recipe follows
1 pound ripe tomatoes
1 (750 ml) bottle 80 proof vodka

Steps:

  • Remove the stems from the tomatoes. Put the tomatoes, hot sauce, Worcestershire sauce, lemon juice, and salt into a blender, cover and blend on high speed for 1 1/2 minutes.
  • Fill an ice cube tray with about 2 cups of the juice and freeze overnight. Pour the remaining juice into a lidded container and reserve, on the counter, overnight.
  • Just before serving, put 3 frozen cubes into each of 4 Collins glasses and add 1 1/2 ounces of vodka to each glass. Stir the reserved juice, pour 4 ounces into each glass and serve immediately.
  • Cut each of the tomatoes into 8 pieces and put them into a large glass jar. Add the vodka, stir to combine, and cover. Put in a cool, dark place for at least 5 days and up to 7 days, stirring every day. After 7 days, strain through a fine mesh strainer and discard the solids.
  • To store, pour the tomato vodka back into its original bottle, and keep in a cool, dark place.
  • Yield: 1 (750 ml) bottle
  • Prep Time: 3 minutes
  • Inactive Prep Time: 5 to 7 days
  • Ease of preparation: easy

HOT CAYENNE PEPPER VODKA



Hot Cayenne Pepper Vodka image

This is something I found in a book a few years ago, tried and loved. It gets a nice pepper taste over time. It is great for Bloody Marys or male bonding. I understand you can vary the alcohol and the pepper to whatever fits, like rum and habaneros, brandy and bird peppers. I always have a bottle in the freezer.

Provided by Potatoes Browning

Categories     Beverages

Time 15m

Yield 1 bottle, 30 serving(s)

Number Of Ingredients 2

6 medium size cayenne chili peppers
1 (750 ml) bottle vodka

Steps:

  • Pour a shot or two of vodka out for yourself to compensate for the space the peppers will take.
  • Cut a slit into each pepper. Remove seeds and inner tendril. Try to keep the peppers looking pretty.
  • Insert each pepper into the bottle. Close bottle and store for at least 1 month if 80 proof, 3 months if 90 proof, the longer the better.

GOOD EATS PEPPER VODKA



Good Eats Pepper Vodka image

On a recent showing of Alton Brown's Good Eats, he offered a recipe for Pepper Vodka. You do not need expensive ingredients. I found a one liter bottle of vodka with sort of a Russian name for under $7 and the peppercorn are from Tones. When it was done, mine was a nice shade of brown. Use the Pepper Vodka to spice up store bought tomatoes, or maybe make a spicy Bloody Mary. Cooking is a Creative Sport

Provided by Bill Hilbrich

Categories     Beverages

Time P7DT10m

Yield 1 Liter

Number Of Ingredients 2

1 liter vodka
2 tablespoons peppercorns, melange

Steps:

  • Put the peppercorns in a plastic bag and crush between a counter top and a cast iron frying pan.
  • Add the broken peppercorns to the vodka.
  • Shake once a day for seven days.
  • Strain through a coffee pot filter.

Nutrition Facts : Calories 2669.6, Fat 6.5, SaturatedFat 2, Sodium 97.3, Carbohydrate 129.6, Fiber 53, Sugar 1.3, Protein 21.9

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