- Two 750 ml bottles silver rum
- 2 habanero peppers
- 3 1/2 ounces 1/2-inch sliced red bell pepper
Place the rum in a large, nonreactive container. Remove the seeds from one of the habanero peppers, and add it and the other pepper to the rum. Place the red bell pepper strips in a mortar and pestle or in a cocktail shaker and muddle just until some of the juice is released. Add the red bell pepper to the rum and allow to sit until the desired flavor is achieved, usually 45 minutes to 1 hour. Strain the rum through a fine mesh sieve back into bottles and use as desired.