Jalapeño Vodka

This vodka infusion is easy and wonderful in so many classic cocktails like the bloody Mary.

Course Cocktail

Cuisine American

Keyword infused vodka, jalapeño infused vodka, jalapeno vodka

Prep Time 5

Infusion time - 1 - 5 days 5

Total Time 5 5

Servings cups

Calories 202kcal

2 jalepeño peppers (or as many as you want, depending how spicy you want)
3 cups vodka (I usually don't measure, I just pour it in the jar until there is 1/2 of an inch between the part of the jar that you screw the lid on)

Wash the jar with hot and soapy water. Dry thoroughly.
Wash the jalapenos. Take the sharp knife and cut off the stems. Next, cut the jalapenos into strips and then in half. Remove as much of the ribs and seeds as you like - (that's where most of the heat is from). Add the strips to the jar.
2 jalepeño peppers
Pour the vodka in the jar until it is 1/2 inch from the part that you will screw the lid on.
3 cups vodka
Screw the lid on the jar and give the concoction a good shake. Place it on the counter or in the refrigerator. You will be shaking the jar two times a day. I shake it at breakfast time and after dinner.
After the infusion time, line a strainer with cheesecloth. Place the strainer in a large bowl—it should be smaller than the strainer, though. Pour the contents of the jar into the strainer. Let the vodka strain through the cheesecloth. Sometimes, I lift the cheesecloth and give the contents a squeeze to get all the liquid out, but I didn't with this infusion.
Pour the jalapeno vodka in an appropriate sized clean bottle. Perhaps make a cocktail.
Sip, smile, and enjoy.

The vodka will take on the characteristics of the jalapenos, so using fresh, ripe jalapenos is essential.

The spiciness of the jalapeno vodka will depend on the number of jalapenos used and whether or not the seeds and membranes are included. For a milder infusion, remove the seeds and membranes before slicing the jalapenos. For extra heat, leave them intact or add more jalapenos.

To ensure even infusion and consistent flavor, slice the jalapenos into thin rounds. Removing the seeds and membranes will help control the heat level while allowing the flavor of the jalapenos to infuse into the vodka.

The length of time for infusion depends on personal preference and desired spiciness. Generally, jalapeno vodka can be ready to use within 24 to 48 hours. Taste the infusion periodically and remove the jalapenos once the desired flavor is achieved to prevent the vodka from becoming too spicy. I usually sample with a sip from a one-ounce shot glass.

If you love 'spicy,' increase the heat by leaving some or all of the seeds in the jalapeno strips and infusing the vodka longer - up to five days. If you don't like spicy drinks or food, remove all the seeds and taste after one day to see if it is to your liking. Add an extra day if it is too mild.

Once the infusion is complete, strain out the sliced jalapeño pepper and transfer the flavored vodka to a clean, airtight container. There is no need to store it in the refrigerator. But I would store it in a cool, dark place to maintain its freshness and flavor.

Jalapeno vodka adds a unique and spicy twist to cocktails. Try it in classic drinks like a spicy margarita or a bloody Mary, or get creative and invent your own jalapeno-infused cocktails.

Serving: 2ounces | Calories: 202kcal | Sodium: 2mg | Potassium: 2mg | Iron: 0.02mg