Martin, I think I had some of that 190 stuff in the Caribbean a few years ago. Apparently I was the life of the party but I really canÂt remember. LOL Jimster & Rachelellen, got ya. IÂll be diluting it with more vodka to make drinks. I wasnÂt really going to waste it on garden pests. Ken, a true pepperhead will never let you see them weap those are tears of joy LOL. Peppers, like alcohol, can be an enjoyable thing if used in moderation. Come join us on the hot side! Jan. 1 IÂm starting my Bhut Jolokia (Ghost Chile) and Dorset Naga seeds. For those who donÂt know, these puppies blew past the previous hot pepper record holder by double the amount of Scoville units (1.1 million). For comparison, Jalapenos clock in at 2,500  8,000 Scoville units and Scotch Bonnets and Habaneros typically clock in at 300,000 -500,000 Scoville units .IÂm already looking forward to canning Bhut Gold Jelly next fall! Thanks everyone for the responses. Bill

The strawberry vodka we made (with the fine Popov brand of vodka) is a beautiful, clear red and has a strong strawberry flavor. We mixed it with tonic water (we're V&T fans anyway) and a generous splash of lime, very tasty. We also put a splash into glasses of both pinot grigio and cheap champagne and it was also mighty tasty. We're not martini drinkers, but a friend who is had me make her half strawberry vodka and half regular vodka (some Stoli we had kicking around), iced it down well and added fresh lime and that was also good. We kept the mashed strawberry mixture in there a good month, and shook it up every couple of days, then strained it out and let the vodka cure. Also used the leftover mashed berries with vodka in a frozen vodka daiquiri, and that was STRONG, but good. We have a little left and it's just in the plastic Popov Vodka bottle but next year we have plans to make more and use it as gifts, so we will also be on the hunt for good looking bottles. I was also thinking about making pineapple rum, maybe kinda sorta Captain Morgan-esque? Good luck, all- sandyponder

I would think a trifle or mousse would be good. This recipe calls for vanilla vodka, but I think raspberry would work well (maybe add a little vanilla extract as well.) I made orange extract once and all the recipe called for was vodka and orange rind, so I would think that you could probably sub the raspberry vodka for any recipe that calls for a fruity extract. Not sure, though! Here is a link that might be useful: mousse

the lime looks like a ripe Persian lime also know as a Bears lime. the same lime most people buy in the stores while still green. Once they are ripe they take on a mild, sweet taste compared to what most people think of as a lime. My Persian lime is potted in a very large tree pot and produces all year long. I prefer it to the Key Lime, larger, more juice and no thorns. There is a Palestinian lime that looks similar that I have heard was low acid so was not liked by the taster.