Joe Riley Posted June 9, 2007 Share Posted June 9, 2007 There's nothing on their site about this yet, but this is apparently a one-off from what they are calling their "Alchemist Series". (The prior offering was wasabi, which was never offered to us). If past is prologue, they probably only made around 200 cases of this. On the back label, it reads in part, "Lance prepared the base vodka with Fresno chiles, then blended in an infusion of Bells, Jalapeños, and Habañeros." I wonder what kind of cocktails you can make with this? Strong base for bloody mary's? I did find a recipe that you can make with it, though: Chipotle Chicken Pasta 1 T Salted Butter 1-2 T Olive Oil 1/3 Cup Sliced Red and Green Bell Peppers (1/3 cup total) 1/4 Cup Sliced Red Onion 1 cup Diced Chicken Breast 2 oz. Hangar 1 Chipotle Vodka 6 oz. Heavy Cream 1 oz. Marinara Sauce (or use stewed tomatoes, or a 1/2 of a small tomato diced) Small handful of fresh cilantro Salt and Pepper 1/2 Fresh Lime Juice 3 T Fresh grated Parmesan Cheese Your favorite pasta (I recommend Fettucini or Penne) Begin cooking your pasta in boiling water. Melt better in a medium sauce pan. Sautée bell peppers and onion in butter over med-high to high heat (add olive oil as needed). Toss in diced chicken about the one-third the way through the sautéeing the peppers and onions. Add H1 Chipotle Vodka (watch out for the flame!). Let flame die, add heavy cream, marinara sauce and salt and pepper (to taste). Cook for approx. 2-3 min over med-low heat. Add cilantro, lime juice and parmesan cheese. Cook for 1-2 min to reduce the sauce (still med-low heat). Toss in your pasta and stir it up. Enjoy! ---Add crushed red peppers with the heavy cream and mariniara for an extra kick!--- Link to comment Share on other sites More sharing options...
Mark Slater Posted June 9, 2007 Share Posted June 9, 2007 Or, as Lisa Simpson might say, "Children's vodka". Link to comment Share on other sites More sharing options...
zoramargolis Posted June 9, 2007 Share Posted June 9, 2007 There's nothing on their site about this yet, but this is apparently a one-off from what they are calling their "Alchemist Series". (The prior offering was wasabi, which was never offered to us). If past is prologue, they probably only made around 200 cases of this.On the back label, it reads in part, "Lance prepared the base vodka with Fresno chiles, then blended in an infusion of Bells, Jalapeños, and Habañeros." I wonder what kind of cocktails you can make with this? Strong base for bloody mary's? I did find a recipe that you can make with it, though: Chipotle Chicken Pasta 1 T Salted Butter 1-2 T Olive Oil 1/3 Cup Sliced Red and Green Bell Peppers (1/3 cup total) 1/4 Cup Sliced Red Onion 1 cup Diced Chicken Breast 2 oz. Hangar 1 Chipotle Vodka 6 oz. Heavy Cream 1 oz. Marinara Sauce (or use stewed tomatoes, or a 1/2 of a small tomato diced) Small handful of fresh cilantro Salt and Pepper 1/2 Fresh Lime Juice 3 T Fresh grated Parmesan Cheese Your favorite pasta (I recommend Fettucini or Penne) Begin cooking your pasta in boiling water. Melt better in a medium sauce pan. Sautée bell peppers and onion in butter over med-high to high heat (add olive oil as needed). Toss in diced chicken about the one-third the way through the sautéeing the peppers and onions. Add H1 Chipotle Vodka (watch out for the flame!). Let flame die, add heavy cream, marinara sauce and salt and pepper (to taste). Cook for approx. 2-3 min over med-low heat. Add cilantro, lime juice and parmesan cheese. Cook for 1-2 min to reduce the sauce (still med-low heat). Toss in your pasta and stir it up. Enjoy! ---Add crushed red peppers with the heavy cream and mariniara for an extra kick!--- The Hangar One special vodkas are pretty pricey to be cooking with. Whatever subtlety, complexity and unusual kick this vodka has is going to be lost among all of these other ingredients. I'd suggest adding a shot of less pricey vodka to the sauce and a canned chipotle chile, and have an iced shot of Hangar One Chipotle Vodka as an aperitif. Link to comment Share on other sites More sharing options...
Al Dente Posted June 12, 2007 Share Posted June 12, 2007 I recommend mixing this with a shot of Absolut Pork and some Ketel One Tortillaka. Voila! Dinner is served. Link to comment Share on other sites More sharing options...
Mark Slater Posted June 12, 2007 Share Posted June 12, 2007 I recommend mixing this with a shot of Absolut Pork and some Ketel One Tortillaka. Voila! Dinner is served. He: "What's for dinner, honey?" She: "Vodka." Link to comment Share on other sites More sharing options...
Pat Posted June 26, 2007 Share Posted June 26, 2007 Schneider's has one bottle left. Link to comment Share on other sites More sharing options...
Scooter Posted July 11, 2007 Share Posted July 11, 2007 Corduroy snagged two bottles of the stuff. Now I just need to get Tom Brown working on a fantastically spicy cocktail to use it in! Link to comment Share on other sites More sharing options...
Pat Posted July 12, 2007 Share Posted July 12, 2007 Corduroy snagged two bottles of the stuff. Now I just need to get Tom Brown working on a fantastically spicy cocktail to use it in!I'd love to know what he comes up with.I'm not sure what to do with my bottle, as I'm not skilled at constructing cocktails. I'm thinking a chipotle vodka gazpacho might be really nice, though, if I can figure out how to execute that. Link to comment Share on other sites More sharing options...
ol_ironstomach Posted August 14, 2007 Share Posted August 14, 2007 I'm not sure what to do with my bottle, as I'm not skilled at constructing cocktails. I'm thinking a chipotle vodka gazpacho might be really nice, though, if I can figure out how to execute that. Tested. Approved for summer. Thanks for the gazpacho, Porcupine! Speaking of gazpacho, the DVD of Women on the Verge of a Nervous Breakdown has been out of print for some time, except as part of the Viva Pedro set. But...Tampopo is back in print as an anamorphic widescreen edition! Link to comment Share on other sites More sharing options...
Pat Posted August 14, 2007 Share Posted August 14, 2007 Tested. Approved for summer. Thanks for the gazpacho, Porcupine!Thanks for the report. How much vodka goes into the gazpacho? 1/2 cup? (I love Women on the Verge. Gazpacho frequently brings it to mind .) Link to comment Share on other sites More sharing options...
porcupine Posted August 14, 2007 Share Posted August 14, 2007 Thanks for the report. How much vodka goes into the gazpacho? 1/2 cup? And thank you for the suggestion! We just put a half shot in each bowl. More would've been good. Link to comment Share on other sites More sharing options...
Pat Posted August 15, 2007 Share Posted August 15, 2007 And thank you for the suggestion! We just put a half shot in each bowl. More would've been good. Ah. I was thinking of putting it into the batch of soup rather than the individual bowls. It probably works better to do it the way you did it, though. I've got to try this before summer is over! Link to comment Share on other sites More sharing options...
Pat Posted August 19, 2007 Share Posted August 19, 2007 The gazpacho with the chipotle vodka was excellent. That works well. Based on porcupine's comment, I used between 1/2 and 3/4 of a 1.5 oz. shot in each (fairly big) bowl. The rest of the meal was a corn souffle and bread, so I made the soup portions fairly large. The cilantro-mint salsa that was supposed to accompany the souffle came out too thin, but the herb oil that it essentially turned out to be was fabulous drizzled over the soup. (In addition to the herbs, that had lime, garlic and jalapeno). The flavor of the chipotle vodka, combined with the herb oil, and the various vegetables/fruits in the gazpacho was outstanding. Link to comment Share on other sites More sharing options...
dirtymartini Posted August 20, 2007 Share Posted August 20, 2007 I think the perfect cocktail for this stuff is a marrige of sweet and spicey. I picked up some Ume Blanc plum wine from the herb shop next to CVS in Chinatown, mixed it about 6/1 with the chipotle vodka, it was pretty tasty. Since there are only two ingriedients it's easy to blend to taste. On that note you could also try white zin instead of plum wine but, maybe at 10/1 or better. Nothing too honeyed or thick though.. Might try a chocolate thing later..keep you posted Link to comment Share on other sites More sharing options...
Pat Posted March 23, 2011 Share Posted March 23, 2011 According to the NY Times, they've expanded production and this is now more widely available. Link to comment Share on other sites More sharing options...
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