Recipe by Debi
My son the Mixologist shared this recipe with me. The paper he gave me described this liquid as "the hottest thing to ever hit a bottle of vodka, this infusion adds a perfect element of spicy boost guaranteed to produce the best damn Bloody Marys or Caesers."
Top Review by ala-kat
I've been looking for a good recipe for pepper vodka, and think this just may be it. Earlier today, with the thought of pepper vodka on my mind, I was at the store. The selection of peppers was lacking so I picked up what I thought might work. As luck would have it, the three different kinds I bought are the ones listed here!! I am now ready to go. Was not aware of the bitterness factor after a length of time, so I really appreciate that tidbit. Plan to come back and give stars after the concoction is ready. Thanks again!! Edit: I was concerned that this would not have the heat i was looking for as only the pulp of the peppers is used - no seeds. You will have no need for hot sauce with this. It is plenty spicy and makes for a great Bloody Mary.
- 1 serrano chili, stemmed, seeded and quartered lengthwise
- 1 jalapeno pepper, stemmed, seeded and quartered lengthwise
- 1 red habanero pepper, stemmed, seeded and quartered lengthwise
- 1 (750 ml) bottlegood quality vodka
Directions See How It's Made
- Use a large, clean glass container (at least 1.5 liter) with an airtight lid for your infusion.
- Save your original bottle as you will need it to strain the infused mixture into.
- Strain with a wire mesh strainer lined with a coffee filter or cheesecloth.
- Place the chili's in the large glass container, add vodka and cap tightly.
- Let stand at room temperature for 48 hours, shaking gently once or twice a day.
- Taste for the preferred flavour and heat intensity, allowing it to infuse for up to 2 more days if needed. No longer though or it will turn bitter.
- Strain the infused vodka back into the original bottle. Cap tightly, label and refrigerate until ready to serve.