Pepper Vodka Recipes

CHILE-PEPPER-FLAVORED VODKA

Steps:

• Place peppers in a large jar with a lid; add vodka. Cover and let stand at room temperature at least 3 days and up to 1 month. Strain before using.

VODKA PEPPER CHICKEN

Steps:

• Preheat oven to 250 degrees F.
• Mix black, white, red, and lemon pepper together in a pie dish. Rinse chicken and roll while still moist in pepper mixture to coat both sides of breast. Melt butter in a large skillet over medium heat and then add chicken, onions, and garlic. Brown the chicken on both sides.
• Add vodka and let cook until chicken is cooked through, approximately 8 minutes. Remove chicken from skillet, place on a lined pan, and keep warm in preheated oven. Add tomatoes, olives, Worcestershire, and oregano to the sauce and mix ingredients well with a wooden spoon. Let simmer for 3 to 5 minutes. Return chicken to the skillet and cook until the tomatoes break down and make a sauce, about 15 minutes.
• Place the cut potatoes in a large stockpot, cover with cold water, and add some salt. Bring to a boil, then simmer until tender when pierced with a fork, approximately 30 minutes.
• Drain well in a colander; place into a bowl for mashing. Mash the potatoes with a potato masher and add sour cream, cream cheese, milk, chives, and garlic; mix well. Serve warm.

TEX MEX PEPPER VODKA INFUSION

Steps:

• 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!

LEMON-PEPPER VODKA

Steps:

• Prepare the vodka at least 48 hours early. Place peppercorns and lemon zest in vodka, recork and leave to macerate 24 hours. Then place in freezer until ready to serve.
• To keep the vodka icy cold at a picnic, start at home by placing the bottle in a larger container, such as a milk carton. Fill the container with water and freeze. When ready to set out, remove the carton and wrap the icy block of vodka in a towel.

HOT CAYENNE PEPPER VODKA

Steps:

• Pour a shot or two of vodka out for yourself to compensate for the space the peppers will take.
• Cut a slit into each pepper. Remove seeds and inner tendril. Try to keep the peppers looking pretty.
• Insert each pepper into the bottle. Close bottle and store for at least 1 month if 80 proof, 3 months if 90 proof, the longer the better.