Homemade Pepper Vodka by Request

Snowy foggy winter day in central Illinois. After chasing after Thaddeos, need a little something to warm up, Bloody Mary's always good

 

 

Had a request for homemade pepper vodka, it has so much flavor there is no comparison to store bought. Be sure to start with a premium vodka. I have made with hundred proof but prefer the 80 proof. This is fun to do and allows a taste treat rather than just affect. Great conversation starter and it's good to show off a little from time to time.

 

Pepper Vodka (Homemade1 5th (750-ml) bottle best quality vodka (Stolichnaya Vodka or Smirnoff Vodka 80 proof

1 fresh red jalapeno or red Fresno pepper, slit in 1/2 lengthwise, stem left intact

1 fresh habanera pepper, slit in 1/2 lengthwise, stem left intact

1 fresh Serrano or green cayenne pepper, slit in 1/2 lengthwise, stem left intact

1 red habanera pepper, stemmed, seeded and quartered lengthwise

1/2 tbs. black peppercorns

1/2 tbs. white peppercorns

2 cloves garlic, peeled

 

Method

Use a large, clean glass container (at least ½ Gallon) with an airtight lid

Save your original bottle as you will need it to strain the mixture into.

Strain with a wire mesh strainer lined with a coffee filter

Place the chili's mix 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 flavor and spicy heat intensity, allowing it to steep 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.