The instruction for how to make pepper infused vodka is extremely simple. This method can also be used to infuse berries and many other fruits. Wash peppers well. Remove the stem end and cut peppers into halves or quarters the long way. For a less spicy vodka flavor, remove seeds. Fill jar with Tito’s vodka leaving a 1/2-inch headspace.
Use the pepper whole or cut it in half, removing all seeds and most of the white flesh. Place the garlic and habanero pepper into a clean quart-sized Mason jar. Fill the jar with vodka. Secure the lid on the jar and shake well. Store the infusion in a cool, dark place for 3 to 5 hours.
Add your herbs to your jar and bruise with a long wooden spoon to release the some of their oils. Add your limes and peels and cover the vodka. Place your lid on the jar and set in a cool dry place. Test after a few days to see if desired taste. Mine took a week but yours could take less or more time depending on your taste.
Pepper Vodka. Ingredients. Directions. Add the peppercorns to the vodka and allow to sit in a cool dark place for 7 days. Stir or gently shake to combine every few days. After 7 days, strain through a fine mesh strainer to remove the peppercorns. Place in a sterilized* glass container with a lid and store in a cool dark place.