Jalapeno Vodka

READY IN: 168hrs 5mins
Recipe by Mrs B

Flavoured vodkas are very popular and this one says “Holiday Cheer” to me. The recipe comes "Too Many Chiles!" by Dave DeWitt, Nancy Gerlach and Jeff Gerlach. I haven’t got round to trying this yet, but I’m sure that served with Tomato Juice this would make the best punchy Bloody Marys ever! Luckily the chillies only need a minimum of one week’s infusion time, so if you want to try this you won’t have to wait too long!

Top Review by Sekkes

I was also very hesitant to try this recipe. I cut up 4 fresh Jalapeños and used 2 red and 2 green to get a little color variation just to decorate it while it sat. I let it sit for one week as directed and removed the jalapeño. I went to go drink it and to my surprise it was very tasty. It had just the right kick to it and was very smooth. Excellent recipe that I will surely make again


  1. Remove the seeds and stems from the chillies, then cut them into quarters lengthways; place the chillies in the vodka and put aside to ‘steep’.
  2. Let the vodka sit for one week, or leave for longer if a hotter taste is required.
  3. Remove the chillies when the desired flavour has been achieved and serve.

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