The odd thing about this recipe is that the Moonshine is infused with roasted jalapenos and bacon for six days before using.
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- 2 large
- poblano peppers
- 2 large
- jalepeno peppers
- 10 slice
- fully cooked bacon
- one 750 ml bottle of moonshine (or vodka)
- 1 1/2 oz
- jalapeno bacon moonshine
- whiskey willie’s bloody mary mix
- lime salt
- pickled okra, for garnish
1Make the Jalapeno-Bacon Moonshine:
Wearing rubber gloves to protect your skin, slice off the tops of the peppers and remove the seeds.
2Place the peppers flat-skin side up on a foil-lined rimmed baking sheet and put the pan under the stove broiler.
3Broil until the skin of the pepper is charred and black.
4Remove the peppers from the oven and transfer them to a zip-lock bag.
5The stem will help loosen the skin of the pepper and make it easier to remove.
6After removing the skin, cut the peppers into quarters and place in an air-tight container.
7Place the cooked bacon in the container and pour the moonshine over the peppers and bacon, ensuring the ingredients are completely covered.
8Seal the container and allow to infuse for six days, stirring daily.
9After six days, strain the whiskey over a colander.
10Squeeze out any additional liquid from the peppers and bacon and add this to the infusion.
11Place the mixture in the freezer for at least one hour and then strain the liquid through the coffee filter.
12You may want to strain twice to remove all solids.
13Make the Moonswine Mary:
Fill pint glass with a lime salt rim, with ice and add Jalapeno Bacon Moonshine.
14Top with Whiskey Willie’s Bloody Mary mix.
15Garnish with a pickled okra.