Chili Infused Vodka

Recipe by Chef #355072
READY IN: 168hrs 5mins
YIELD: 1 bottle




  • Quarter all the fresh peppers and the horseradish. If you want to reduce the heat, seed and stem the peppers. You can really use any combination and quantity of peppers. I used the 4 of each and it produced a brilliant heat level with an amazing taste.
  • Take your lime and make about twenty slits in the peel all over the lime.
  • Put all the ingredients into a clean, sterilized wide mouthed jar. Using a wide mouthed jar (like a mason jar) just makes it easier to get everything in and out.
  • Put the vodka in a cool, dark place. Cover with a dish cloth if you like.
  • Every day, shake it.
  • Let the vodka sit at least one week then strain the vodka through cheesecloth and enjoy. I use 1 ½ oz of the vodka, about a tbsp of Worcestershire, a tsp of celery seeds, a little salt and top it off with Clamato (or tomato juice) for a nice fiery beverage.