{"id":954,"date":"2009-04-17T21:05:13","date_gmt":"2009-04-18T04:05:13","guid":{"rendered":"http:\/\/cocktailhacker.com\/?p=954"},"modified":"2009-04-17T21:05:13","modified_gmt":"2009-04-18T04:05:13","slug":"coronal-bitters-hellfire-evolved","status":"publish","type":"post","link":"https:\/\/cocktailhacker.com\/?p=954","title":{"rendered":"Coronal Bitters: Hellfire Evolved"},"content":{"rendered":"

As I mentioned in my MxMo post on the Fire Island Daiquiri<\/a> I’ve been steeping a new batch of Hellfire Bitters for the past couple weeks.\u00c2\u00a0 The recipe I used is the same that I used for my first batch, but I changed it up a bit.\u00c2\u00a0 When I made these bitters the first time I used Thai chiles and the resulting bitters were warm, but not scalding hot.\u00c2\u00a0 For the Fire Island Daiquiri I used about 4-5 dashes to achieve the level of heat I was after.<\/p>\n

\"Hellfire<\/a><\/p>\n

While this isn’t a bad thing per se, it does present one possible problem.\u00c2\u00a0 When you start to use that amount of bitters in a drink you run the risk of having the bitters overpower the other flavor.\u00c2\u00a0 Remember, bitters are like cocktail spices.\u00c2\u00a0 They should be used in moderation.\u00c2\u00a0 So, the obvious solution was to up the heat quotient of the chiles involved.\u00c2\u00a0 For this new batch I went with all habaneros.\u00c2\u00a0 To give you a frame of reference a jalapeno chile ranks about 2,500 – 8,000 on the Scoville<\/a> scale.\u00c2\u00a0 Thai chiles rank about 50,000 – 100,000.\u00c2\u00a0 Habaneros come in at 100,000 – 300,000.\u00c2\u00a0 Now we’re talking about serious, not screwing around, levels of heat.\u00c2\u00a0 With this modification the recipe is:<\/p>\n

Coronal Bitters<\/strong><\/pre>\n
18 Habanero Chiles (Quartered)\r\n2 Limes (Cut in Eighths)\r\n2 Tbsp Molasses\r\n1\/2 tsp Red Cinchona Bark Powder\r\n16 Allspice Berries (Crushed)\r\n2 Cups 100 Proof Vodka<\/strong><\/pre>\n
1) Combine all ingredients in a glass jar\r\n2) Steep for 10 days\r\n3) Strain, filter, then bottle<\/strong><\/pre>\n
The resulting bitters are hot.\u00c2\u00a0 Seriously, seriously hot.\u00c2\u00a0 For my first cocktail with them I mixed up a Fire Island Daiquiri and added a single dash of the bitters.\u00c2\u00a0 The heat level was perfect.\u00c2\u00a0 So now I have two chile bitters to work with.\u00c2\u00a0 One that will add very subtle heat and can be used for those who don’t like spiciness as much and another batch that can be used to add true fire to a cocktail when needed.<\/p>\n
\"coronalbitters500\"<\/p>\n
Seeing as these bitters are so much hotter than their predecessor I felt a name change was required.\u00c2\u00a0 As I mentioned these bitters are crazy hot, like surface of the sun hot.\u00c2\u00a0 Or, more geekily, as hot as the Sun’s corona<\/a>.\u00c2\u00a0 Which, for those of you playing along at home runs between 1,000,000 to 3,000,000 degrees Kelvin<\/a>.<\/p>\n
If you haven’t tried making your own bitters yet it’s worth doing.\u00c2\u00a0 It really is simpler than it seems on the surface and the results are surprisingly good.<\/p>\n","protected":false},"excerpt":{"rendered":"
As I mentioned in my MxMo post on the Fire Island Daiquiri I’ve been steeping a new batch of Hellfire Bitters for the past couple weeks.\u00c2\u00a0 The recipe I used is the same that I used for my first batch, but I changed it up a bit.\u00c2\u00a0 When I made these bitters the first time […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[26,14],"tags":[19,13],"class_list":["post-954","post","type-post","status-publish","format-standard","hentry","category-hack","category-ingredients","tag-bitters","tag-ingredient"],"_links":{"self":[{"href":"https:\/\/cocktailhacker.com\/index.php?rest_route=\/wp\/v2\/posts\/954","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cocktailhacker.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cocktailhacker.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cocktailhacker.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cocktailhacker.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=954"}],"version-history":[{"count":1,"href":"https:\/\/cocktailhacker.com\/index.php?rest_route=\/wp\/v2\/posts\/954\/revisions"}],"predecessor-version":[{"id":956,"href":"https:\/\/cocktailhacker.com\/index.php?rest_route=\/wp\/v2\/posts\/954\/revisions\/956"}],"wp:attachment":[{"href":"https:\/\/cocktailhacker.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=954"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cocktailhacker.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=954"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cocktailhacker.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=954"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}