Apparently, there's a cocktail renaissance of sorts in the cocktail world. @Rodiziketan (and others) may know more about this than me. But there has been a concerted effort to return to the roots of drink-making. Mixologists are seeking to prepare beverages with both a return to authentic ratios and ingredients, and authentic methods of preparing those ingredients.
For instance, I wrote a card (that you can see here) about the Paloma Picante cocktail, which was created by Paula LeDuc. In it, the recipe calls for homemade chili tincture. While you could just as easily purchase a bottle over the counter, why would you, especially since everyone is looking for more honesty in the preparations. Even if your average 'bar & grill' customer won't be able to taste beyond a $6 sweet and sour mix, everyone else will be able to tell.
No one needs a wash of embarrassment on their face in the presence of company. Don't think for a moment that I'd show my sweet and sour bottles with @Rodiziketan shows up at my pool party. He'd take one look at my sad bar and take his friend @Yernaya with him and head to the bar at Chateau Marmont! Can't be having that at my place. And neither should you.
Here is your Chili Tincture Recipe and Directions:
8 ounce jar
Thai Chili Peppers
Wray & Nephew Overproof Rum
In a clean, 8 ounce jar tightly pack fresh, de-stemmed Thai Chili Peppers. Cover completely with Wray & Nephew Overproof Rum. Seal with lid and store at room-temp for 2 weeks. Strain through a fine mesh strainer. Store in a clean jar (or transfer to eye-dropper bottles).
To learn how to make your own bitters, which ARE DIFFERENT FROM TINCTURES, click here!