Pepper Herb Vodka
2 bottles (750 ml each) vodka
½
roasted red pepper, chopped
½
roasted yellow pepper, chopped
6 ounces cucumber, diced
10 cloves garlic
2 ounces aleppo chile, chopped
3 dried Thai chiles
2 ounces fresh oregano
7 fresh basil leaves
3-4 mulato chiles, diced
Add all ingredients to a large suntea or lemonade jar, the type with a spigot on the bottom works best.
Allow mixture to steep 1 to 2 weeks. Taste for spiciness at the end of the first week; the longer it sits, the more intense the taste and color gets.
Discard vegetables, chiles, and herbs and strain liquor through a chinois or coffee filter. Return to jar. Use in bloody Marys and other savory cocktails.
Vince Balisteri, beverage director, Niche, Geneva
Article Comments
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked.
If a comment violates these standards or our terms of service, click the "flag" link in the lower-right corner of the comment box. To find our more, read our FAQ.