from a previous post, i've learned that the alcohol makes the taste borderline unbearable and that a single sliced habanero will burn a hell of a lot.

ymmv.

just reposting what a read elsewhere though..

Lots of people make Pepper tequella.
I make pepper beer(home brew).
Takes a lot of smoke dried Habaneros to get any heat in a 5 gal. brew and a year of aging to get the peppers flavor and not just a little heat.
I used about 1/4-1/2 lb. of dried haqbs in a 5 gal. beer brew of an American Pilsner to end up with mild heat and aq pretty good flavor after a years aging.
I'd go for it but to get more of a flavor/heat blend you might have to age it some.
Go to the Hot Pepper site to see about pepper beverages.They have a forum for food and Beverages using peppers.Ask there.

Here is a link that might be useful: Hot Pepper site

I put one bhut jolokia in a bottle of vodka and then use it to make Bloodies, of course the longer it sits, the hotter and more concentrated it gets, eventually the pepper will turn completely white, also make wicked shots, 1/2 shot of vodka, 1/2 shot of bloody mix...tasty.

Ive also made pepper vodka for bloody marys. Try some variations along with your fresh pepper or 2. I throw in some garlic, pickles, etc. Its awesome for blood mary's.

Sounds great Chef

I would flavor vodka with some good sweet peppers, just for tha flavor, not the heat.
Last year I grew some cucumbers in a bottle, then when it grew to full size, cut the stem off,
rinsed it w/water and filled with vodka. I think I still have one or two left.
It is also for a surprise. How did you get that cuke that big in the bottle?

Do you cut the peppers open or not when you infuse the Vodka?

I don't....just slip a bhut in and let the fun begin.