Chili Pepper Madness

April 06, 2014

How to Infuse Alcohol with Chili Peppers

How to Infuse Alcohol with Chili Peppers

Chili peppers go great with any type of food and you can highlight them in so many ways. Recently, a trend is to infuse alcoholic drinks with chili peppers, which is a trend we greatly enjoy. You can do this at home. The process is very similar to infusing vinegar with chili pepper heat and flavor.

In general, always choose the freshest chili peppers for your infusions. Dried chili peppers also work great. Wash the peppers and slit them lengthwise so they do not float. You can also chop them into smaller pieces for a stronger infusion.

Habanero peppers are ideal for infusions as they pack a great deal of heat and flavor, but you can realistically use any type of chili pepper, like the fabulous jalapeno or the smoky chipotle.

Infusing Alcohol with Chili Peppers

Slice the chili peppers and drop them down the neck of the bottle you wish to infuse. You may need to make a bit of room. Your choices of alcohol are limitless, but popular choices are tequila, vodka, and even wine. The amount of chili peppers will depend on your preference, though you can use anywhere from 1 chili peppers for a milder infusion to a dozen for a flavor blast.

2 to 3 peppers are typical. The chili peppers will eventually sink and your infused alcohol will be ready for consumption in 3 to 4 weeks. Chili Pepper infused alcohol is great for mixed drinks like the famous Bloody Mary or the wonderful Margarita, though they also work great to incorporate into sauces and other meals.

6 comments

  • Comment Link Anthony March 12, 2017 posted by Anthony

    How many peppers for 24oz not to spicey

    REPLY: It's hard to say because pepper sizes vary. 3 large bell peppers are about a pound total, so consider accordingly. -- Mike from Chili Pepper Madness.

  • Comment Link Scott December 15, 2016 posted by Scott

    Do i use fresh or dried chili to infuse vodca

    REPLY: Scott, you can use either, but I find that fresh works best. Cheers! -- Mike from Chili Pepper Madness.

  • Comment Link Homeless fish April 20, 2016 posted by Homeless fish

    I just made a Bhut jolokia aka ghost pepper Vodka. I used a fresh chopped up whole pepper without seeds and left it in the vodka for only a couple of hours with mild results. Will made another one but with more chilies and leave it much longer.

  • Comment Link ray February 26, 2016 posted by ray

    have put half a naga viper chili into a 750ml bottle of sav blanc, will give it another week and see how it tastes (naga viper) previously the hottest chili in the world 2012

  • Comment Link Mike from Madness April 07, 2015 posted by Mike from Madness

    Hello, Heidi:

    Thanks for stopping by. Since this would be your first time, you might try the infusion with only 1 or 2 peppers for the whole bottle and see how that tastes to you. You don’t want to overdo it, depending on your palate and heat tolerance. Also, put a slit in the pepper to help the infusion process. You can also slice it into rings or pieces, but the whole peppers with slits look a bit more appealing, imo.

    I hope this helps!

  • Comment Link Heidi April 07, 2015 posted by Heidi

    I had a pepper infused rum recently and I want to make it at home. I will use a fresno (or similar) for one bottle (750ml) what would be a good amount of chili's to use - I want it to have a good bite but not so much that it overpowers. Also - should I put the pepper in whole or slice it?

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