Welcome back to Day 9 of our 12 Days of Infusions series!

Today's spicy moonshine infusion & bloody mary cocktail are courtesy of Scott Harris. Scott is the beverage director at Estilo and Toast, 2 of Richmond's favorite new restaurants located in the near West End.

Chili Pepper Infused Moonshine Recipe

Chili Pepper Infused Moonshine Ingredients

What you'll need - 1 bottle Belle Isle Premium Moonshine - 3 fresh jalapeño Peppers, chopped - 2 poblano peppers, sliced lengthwise - 2 dried chipotle peppers - 1 habanero pepper, sliced in half

Here's how to make it Combine all ingredients in a nonreactive container and let infuse at room temperature. Begin tasting the infusion after 20 minutes and remove peppers as needed to balance the desired flavor. Here's a breakdown of flavor properties of each pepper:

Jalapeno = Spicy and Vegetal flavors
Poblano = Earthy and Vegetal Flavors
Dried Chipotle = Smoky Flavors
Habanero = Spicy

If the infusions too vegetal remove some of the poblanos. If the infusion is too spicy remove some of the habanero. Jalapeño’s have a unique flavor which can become overpowering as well. Taste your infusion every few minutes until you’ve achieved the desired flavor profile. Finally, pour spirit through a fine mesh strainer and discard the solid ingredients. The final spirit should be a reddish brown color.

Spicy Bloody Mary Cocktail Recipe

Chili Pepper Infused Moonshine Bloody Mary

What you'll need - 2 oz Chili Pepper Infused Moonshine - 3/4 oz fresh lemon juice - 3/4 oz olive brine - 3/4 oz Lea & Perrin’s Worcestershire - Zing Zang Bloody Mary Mix

Here's how to make it Combine all ingredients in a pint glass with ice and top with Zing Zang Bloody Mary Mix. Roll to mix. Serve with skewered olives and a lime wedge.