Prep 5 mins
Cook 168 hrs
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!
- 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’.
- Let the vodka sit for one week, or leave for longer if a hotter taste is required.
- Remove the chillies when the desired flavour has been achieved and serve.
I was also very hesitant to try this recipe. I cut up 4 fresh JalapeÃ±os 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 jalapeÃ±o. 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
Very easy and very different. I used Potato Vodka which is a very smooth vodka which went well with the spicy kick from the jalapenos. I made half the recipe because I was not sure I would like it- now I wish I had made more. This looks very pretty in the bottle and would make a great gift. Thanks for sharing!