Tex Mex Pepper Vodka Infusion

"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.""
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Andi Longmeadow Farm
Ready In:
48hrs 10mins


  • 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) bottle good quality vodka


  • 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.
  • Salud!

Questions & Replies

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  1. 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.
  2. Well "Woweee" from the farm! I love any and all hot peppers, so this really was meant for me. I have let it maturate for about 4 days, and used it in a *Bloody Mary* last night. Normally, I added extra Tabasco, but not this time! The garden is already producing some pretty hot habanero's and serrono's so all I did was add vodka to it. Thank your son for a perfect way to infuse vodka! :) Made for *ZWT3 07*



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