Chilli vodka is not for the fainthearted.
As if crisp, chilled vodka isn’t sharp enough, when it’s combined with the heat of fresh chillies, it makes for a hot-cold assault on the senses! Phill and I love experimenting with different flavoured vodkas at Christmas and although he doesn’t claim this one as one as his favourite – it’s definitely one of mine!
Lovers of ‘Bloody Marys’ may appreciate this tipple more than anyone else and if you’re a chilli fan then just a teaspoon or two will lift your family recipe to new heights.
Chilli vodka is so easy to make and a real conversation starter at a party. If you make it and discover that you aren’t a fan, it makes a lovely gift for a cocktail enthusiast or foodie thrill seeker.
You will need
750 ml of decent vodka
3 large red chills (these are medium hot)
A clean bottle or large jar which will still have some ‘shaking space’ once the vodka is inside
A nice bottle to keep your vodka
- Pour the vodka into the bottle/jar.
- Slice two of the chillies in half and remove the seeds.
- Roughly chop and put into the bottle/jar of vodka.
- Allow to infuse for at least 12 hours, a full day would be better, and remember to turn every now and again.
- Strain the vodka into a jug to remove the chilies.
- Pour the vodka into your ‘storing’ bottle and add the third chilli whole. While the chilli will continue to flavour the vodka, it’s main purpose is to ensure that nobody drinks the hot stuff thinking its normal vodka!
After you’ve made your fiery vodka, you’ll be left with this rather *cough* engorged and very drunken chilli.
Do with it as you see fit!
Perhaps you could slice it into meat chilli or freeze it in chunks ready to pop into cocktails. Or if you’re an absolute animal, you could just eat it ?
Whatever you do, do it responsibly (obviously)!
Love Rachel ❤️