->Poblano Whiskey <-

2 fresh poblano peppers

1 yellow onion

5 cloves garlic

6 oz. Jim Beam

1 T brown sugar

1/4 cp. cider vinegar

2 cp. chicken stock

4 oz. butter

salt and Pepper to taste

Caramelize the garlic. Remove the seeds from the peppers. Grill

the (peeled and sliced) onions with the peppers. Add the grilled

onions and peppers to the pan with the garlic. Add the chicken

stock, then the Jim Beam. Burn off the alcohol, then add the sugar

and the cider vinegar. Cook for about 1/2 hour. Briskly stir in

the butter. Puree then strain through chinois. Season to taste.