Let me be frank about this recipe: The heat of the pepper will very nearly kill you. On the first sip, the mouth twists into a gasp and a hoarse rasp bellows involuntarily from the throat. The recommendation is to drink the entire glass in one sitting, as painful as it may seem. I can report that it works. My chest and throat burned with a hard (yet not altogether unpleasant) heat but subsided into a banked warmth. The soreness in my throat was, indeed, gone. So was any feeling or taste sensation in my mouth. As an extra bonus, my nasal passages cleared. It's hard to advocate such a slash and burn cure but there is a reason why it's been recorded--and handed down--so faithfully over these many years.

Stir all the ingredients together in a tall glass until the salt and cayenne dissolve. Let the drink warm to room temperature, then stir once more and refrigerate until thoroughly chilled again. Serve cold and sip gradually.
A must-have for cold and flu season:

From: Busy Cooks, 1/8/99
Posted By: Sherryl E. MacLeod", sem@srv.net. VIA: Chile Head Mailing List
Post Date: Mon, 25 Jan 1999

Fill the shot glass with Schnapps until about 1/4 inch from top of glass. Carefully add 5 drops of Tabasco. Stir with swizzle stick to blend evenly. Shoot it. You can make it hotter with more Tabasco, which I usually do, but 5 drops makes it taste exactly like the candy!d

From: Kendall Rohach
Posted By: Kendall Rohach, ksr@pcisys.net
Post Date: Tue, 27 Apr 1999

In a small pan bring sugar, water, chili, zest, and ginger root to a slow boil over low heat. Cool syrup slightly and pour through a fine sieve into a small bowl. In a cocktail shaker combine 1 teaspoon syrup, reserving remainder for another use, with vodka and club soda and shake well. Pour mixture into a wine glass filled halfway with ice and garnish with orange twist.
Makes 1 drink.

From: rec.food.recipes
Posted By: Naughyde
Post Date: Sat, 18 Apr 1998

Put In a blender and let her rip.

From:P.M. Dierking, Via: Chile Head Mailing List
Posted By: P.M. Dierking, pmdierking@eternal.net
Post Date: Sun, 28 Feb 1999

From: www.webtender.com
Posted By: www.webtender.com
Post Date: 11/15/99

Puree - really chop up in a blender. Add ice to fill blender to about 4.75 cups. Blend on highest setting until mixture is creamy
- - Add a splash of water if too icy
- - Add more ice if too watery
- - Add more rum for drunks, add less for lightweights
An ideal pre-hot-luck tipple ??

From: Graeme Caselton
Posted By: BSc(Open)
Post Date: Fri, 18 Jul 1997

In a blender, combine first four ingredients together. Blend until smooth. Season the mixture to taste with the Worcestershire Sauce, hot sauce, salt and pepper. Store the mixture in a non-reactive container. Refrigerate the mixture for a least 6 hours before serving.
Yield: about 1 quart

From: Emeril Lagasse SHOW #EMIB12 CREOLE JAZZ BRUNCH
Posted By: Food TV.Com
Post Date: 11/24/98

In my old folks house, it was always the tradition to drink "Besk", which is Wormwood (Artemisia Absintium... the bitter herb used in all bitters and vermouth) infused in vodka.
I invented "Fireman's Bitter" on this xmas day, the name in honour of Jim Campbell and other firefighters...

Just put it all in a bottle, let infuse for a few days, the longer the hotter and more bitter. A vodka with a touch of sweetness is preferred (such as Moskovskaya, Wyborova). If dry vodka (such as Absolut) is used, put a few grains of sugar into it, not as much as to make it sweet, just to mellow and bring out the flavours a bit more.

Recipe By: Kristofer Blennow
Posted By: Kristofer Blennow, kristofer@blennow.se. Via: Chile Head Mailing List
Post Date: Fri, 1 Jan 1999

Combine chopped mint, ginger and honey in medium bowl (or large glass measuring cup). Add boiling water. Let steep 30 minutes. Strain into 4 cup measuring cup, pressing on solids to extract liquid. Add lemon juice and enough water to measure 4 cups total. Add vodka (1 ounce for every 4 ounces of lemonade) (Can be prepared 1 day ahead. Cover and refrigerate.)

Fill glasses with ice. Add lemonade. Garnish with mint leaves and lemon slices and serve.

From: Bon Appetit Fast & Easy:Quick Recipes For Busy Cooks
Posted By: RST G, synapse7@home.com
Post Date: Sat, 24 Jul 1999

Chop green chiles into 1/4-inch squares. Dissolve sugar in very warm water. Chrust bisulfite and yeast tablets into a powder. Mix together all ingredients EXCEPT wine yeast in a five-gallon polythene bucket. Cover with plastic wrap. (This mixture is called the "must.") When must has cooled to 70-75 degrees F, sprinkle yeast on top. Cover bucket. Stir must daily. Ferment for five days.

Strain out solids and press leftover pulp. Discard pulp. Siphon must into narrow-necked one-gallon jug or carboy. Cover with double layer of plastic wrap secured with rubber band or attached fermentation lock. Be sure liquid is topped by adding water to bring level within 1-inch of top of jug. Place jug away from drafts or extreme temperature changes. After three weeks, siphon wine into 5-gallon bucket, leaving as much oif the yeast deposit behind as possible. Carefully rinse jug and siphone wine back into jug. Top liquid again. Replace cover. (This process is called "racking.") After three months repeat the racking process.

When wine is clear and bubbles can no longer be seen rising in the liquid, bottle the wine. If corks are used, store bottles on their sides. If screw caps, store upright. Age one year.

Now, I have never tried this recipe (or any home winemaking), so I make no warrantees or representations about how the results may turn out for any adventurous Chile-Head who wants to try this.

From: "The Chili-Lovers' Cookbook", compiled by Al and Mildred Fischer, third edition, published in 1981 by Golden West Publishers, Phoenix, ISBN 0-914846-06-X :
Posted By: The Old Bear
Post Date:Sat, 10 Jan 1998

I keep a bottle of this incredible concoction in the freezer, poised to pour into chilled martini glass, just in case I have an emergency situation that calls for an attitude adjustment. Try it poured into tomato juice for a breathtaking eye-opener, or drink shots to accompany a platter of chilled shellfish.

Pour off about 1/2 cup of the tequila and reserve for another use.
Drop the jalapenos, green onion, serrano, chile de arbol, garlic clove halves, and lime zest into the bottle. Cover and let stand at room temperature for 48 hours.
Store the bottle in the freezer. The tequila will become think and syrupy. Serve directly from the freezer.
Makes about 3 cups.
The recipe in the book is accompanied by an appealing photo of the chilled bottle with the red, green and orange forms of the submerged fruit appearing hazily through the frost on the glass. Truly a beautiful sight.
To help select a fine tequila, please visit The Old Bear's Secret Tequila Cave at http://www.arctos.com/arctos/tequila.html - -- which is my contribution to chile cuisine. :)

From: El Paso Chile Company's book "Chiles" by W. Park Kerr
Posted By: The Old Bear, oldbear@arctos.com
Post Date: Sun, 27 Sep 1998

Wash and dry the peppers. Pierce them in several places with a fork and put them in a wide mouthed jar. Add the garlic and peppercorns. Add the sherry, cover, and store in a cool dark place for 2 weeks. Strain the sherry through several layers of cheesecloth into the original bottle. Discard the peppercorns but reserve the garlic and habaneros in a small jar with just enough sherry to cover and refrigerate and use with appropriate recipes.

From: "A Dash of Elegance"
Posted By: Suzanne
Post Date: Sun, 08 Feb 1998

COOLER:

Stir together and refrigerate.
Simple pepper syrup:

Seed and wash peppers (especially the manzana as the seeds are black), puree in blender adding water and sugar at end. Bring to a boil and simmer until it is reduced by half, aprox 2 hours. Let it cool to room temperature and strain thru many layers of cheese cloth. Makes about 3-4 cups of very hot and sweet simple syrup that can be used for a lot of things i.e. sweetener, topping, ice cubes (50-50 with water), glaze, frosting...

It is just a guess but I would think if you mixed the syrup with your favorite fresh squeezed fruit juice and a little lemon or lime to cut the sweetness you would have a pretty good hot popsicle. To really disintegrate brain cells you might try just adding flavored extract (sans sugar) to the syrup and freeze. Enjoy!

From: Scotty McDonell, Via: Chile Head Mailing List
Posted By: Scotty McDonell, BeBonsai@aol.com
Post Date: Thu, 11 Mar 1999

In a blender, combine watermelon chunks, tequila, ice, and water. Blend until smooth and immediately pour into chilled stem glasses. Garnish each glass with a sprig of mint and a red watermelon spear.
Yield: 6 servings

From: TOO HOT TAMALES SHOW #TH6216 1997, M.S. Milliken & S. Feniger, all rights reserved
Posted By: Food TV.Com
Post Date: 11/25/98

It was bound to happen one of these days. While cooking my wife's favorite fish recipe, Two Manhattan Salmon (recipe at:http://www.enter.net/~bvdrangs/recipes.html), I was following the instructions and making a Manhattan for myself and by some sleight of hand got the smoke flavoring instead of the bitters. I noticed it only after my hand was progressing toward the glass and too late to stop without getting some in the glass. (Yes the bourbon was already there). Oh no, now what do I do? Can't waste the bourbon. Figuring that I had only hit it with one shake, I decided to add the bitters and then in a flash of brilliance, hit it with a shake or two of Pica Jalapeno Hot Sauce. Mix well and taste, Wow, it is actually good. You can just taste the smoke and the heat starts coming through. Not only a Manhattan, but smoke and fire too. Look out New York is Burning! A new drink is born!

From: Dave Hendricks, Via: Chile Head Mailing List
Posted By: Dave Hendricks, bvdrangs@enter.net
Post Date: Thu, 22 Apr 1999

Make it up in an old fashion glass

Crush two dried peppers (habs, pequins or tepins) fill with cracked ice, and stir

From: Doug Faust
Posted By: Doug Faust
Post Date: Sun, 19 Apr 1998

Combine all of the ingredients in a shaker with ice. Shake several times, strain and pour into a salt-rimmed margarita or martini glass.
Yield: 1 drink

From: Recipe Courtesy of Sammy Hagar, 1999 Via: Emeril Live, Show #EMIC20, Know Your Ribs
Posted By: RST G, synapse7@home.com
Post Date: Tue, 29 Jun 1999