Learn how to infuse alcoholic beverages with chili peppers to bring a spicy kick and flavor to your favorite drinks. Includes several powerful recipes.
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.
How to Infuse Alcohol with Chili Peppers
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 Chilies - the Process
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. You can infuse alcohol with whole, uncut peppers, but note that they may float. Also, cutting them or at least poking holes into them will allow the alcohol to more quickly enter the peppers, which helps to permeate the alcohol more quickly and effectively.
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 pepper 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 anywhere from several hours to 3 or 4 weeks.
How Long Should I Steep the Peppers in Alcohol?
A good amount of time to infuse your alcohol with peppers is 3 days to 1 week. The longer you let the peppers steep in the alcohol, the more chili pepper flavor and heat you will get, though eventually, the peppers can begin to break down if they are left in long enough.
The best way to know if it is done to your liking is to taste the alcohol.
To Strain or Not to Strain
If you want your pepper infused booze to last longer, strain out the chili peppers and cap the bottle. Use a fine mesh strainer or cheese cloth to strain out the peppers. This will let you keep the alcohol for much longer, to be used in all of your favorite cocktail recipes.
You run the risk of contamination if you leave the fresh pods in your alcohol.
Can I Infuse a Single Drink with Peppers?
Absolutely. One of my favorite spicy sippers is to take a half of a superhot chili pepper, such as a Carolina Reaper or a Brain Strain and add it to a shaker with several ounces of either vodka or tequila. Give it a few shakes. Let it steep for a couple minutes if you'd like.
The superhots will infuse heat very quickly, so be forewarned. Pour your shot or drink and enjoy. It's a nice level of heat!
Try this Scorpion Tongue Vodka Shot Recipe. Nice and spicy!
Serving Up Your Pepper Infused Booze
Chili Pepper infused alcohol is great for mixed drinks like the famous Bloody Mary, Michelada, or the wonderful Margarita, though they also work great to incorporate into sauces and other meals.
Sometimes I enjoy a very simple tequila that has been infused with fresh jalapeno peppers. Absolutely delicious.
Some of Patty's favorite cocktails are jalapeno infused tequila drinks.
How Long Does Chili Infused Alcohol Last?
Chili pepper infused alcohol will last as long as the original non-infused alcohol with this method, provided you strain it.
Try These Infused and Other Spicy Cocktail Recipes
- Scorpion Tongue Vodka Shot Recipe
- Habanero Moonshine
- Quick Chili Infused Pineapple Vodka Cocktail
- Spicy Cocktail Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
How to Infuse Alcohol with Chili Peppers
Equipment
- Large jar with lid, or use the bottle of alcohol.
Ingredients
- 16 ounces alcohol Use vodka, tequila, bourbon or whisky, gin, moonshine, or your own favorite type.
- 3 chili peppers Medium Sized. Use jalapeno peppers for milder heat, serrano pepeprs for mid-level heat, habanero peppers for hot, or ghost peppers or hotter for a truly hot and spicy alcohol.
Instructions
- Slice the chili peppers in half and add them to the bottle of alcohol. Be sure they float down beneath the alcohol and are not exposed to the air. Screw on the cap.
- Alternatively, you can add the peppers to a jar and pour the alcohol over them.
- Let the peppers steep in the alcohol for 2 days. You can steep them for anywhere from 2 hours to several weeks or longer.
- Test the alcohol at intervals until you achieve the level of flavor and infusion you would like.
- Strain out the peppers and enjoy.
Video
Notes
NOTE: This post was updated on 9/4/20 to include new information, photos and video. It was originally published on 4/6/14.
BFrank says
You might try hot or medium Big John Green Chilies and infuse for at least 5 weeks. Beautiful flavor! The hots are a little hotter, but WAY more Chile flavor.
YEAH! Chile Season is right next door again!!!!
Frank
Michael Hultquist - Chili Pepper Madness says
Absolutely! Sounds wonderful!!
BFrank says
Hi!
I'm looking for something to cook or marinade with Vodka and medium hot Big John Green Chilies that are being infused into the Vodka. I would like to use the Vodka Chilies for cooking...
I thought about using in my slow cooker with a pot roast and my usual spices and veggies, or possible use them in a Mexican dish of some sort (probably easiest to do).
Does anyone have any ideas for using Vodka and Green Chilies to cook with? (Hate to waste the Vodka or the beautiful chilies.) The infused Vodka is for Bloody Marys.
Thanks!
Frank
Michael Hultquist - Chili Pepper Madness says
Frank, Bloody Mary's and other cocktail recipes come to mind (I have many on the site), but you can use both the chilies and some of the vodka to make sauces. I use vodka and other alcohols, like tequila and bourbon/whiskey, to make pasta sauces and other sauces all the time. A nice green chili sauce with vodka would be great. See my Roasted Red Hatch Chile Sauce (https://www.chilipeppermadness.com/recipes/roasted-red-hatch-chile-sauce/) as a base to start with. Instead of roasting, simmer them with some of the vodka and other ingredients. Let me know how it goes for you. Happy to hear other suggestions from spicy food lovers!
Maggie says
Wow. This is going to be great for my husband. He loves spicy food and a little whiskey in the evening. A mason jar or two of infused liquor will be a fabulous stocking stuffer! Cheers
Michael Hultquist - Chili Pepper Madness says
Excellent! Cheers, Maggie!
Leah says
Been making this for years. I take this giant ball jar put about 10 jalapenos in it and put half gallon of Smirnoff red label in it. Let seep in ice box for a week or so. I make a spicy Cosmo with a spicy rimmer. Chili powder/salt. DELISH!!! Nightly ritual.. LOL....
Michael Hultquist - Chili Pepper Madness says
Very nice! I love it! Kindred spirits. =)
mark blankschen says
A friend asked if I could do a peppered bourbon for him as he liked my vodka version. What pepper would do the best job for flavor and heat? Thanks
Michael Hultquist - Chili Pepper Madness says
Hey, Mark. Sounds great! There are many peppers that would work for this. Much depends on the heat level you're looking for. I would try a jalapeno, as that is a level most people can handle, but if that is too mild, try a serrano pepper. However, a great flavor idea would be to use a dried ancho pepper. That would infuse the bourbon with some earth flavor that is just awesome. Maybe do both, an ancho and a serrano for flavor and heat. Let me know what you wind up choosing and how it turns out!
Eric Gribbell says
Nice.....I was looking to buy Habanero Tequila, but didn't seem to have any at the liquor store I shop at. Glad making it was this easy! Just had a little sample to see how the infusion worked, and was rewarded with a nice lip burn! Can't wait to spend the holiday's figuring out ways to use this! I think my sisters will probably want to do shots for Christmas!
Michael Hultquist - Chili Pepper Madness says
Awesome, Eric! Glad to help! I wish I was hanging with you and your sisters for Christmas for some shots! Cheers. Merry Christmas.
Sheri says
So my tequila's infused to my satisfaction, but it seems such a waste to simply toss the peppers. Any thoughts about how they could be used in a subsequent dish?
Michael Hultquist - Chili Pepper Madness says
Hey, Sheri. You don't have to toss them. You can either cook them into any dish where you'd normally use them (with a little tequila flavor!) or dehydrate them to grind into an interesting seasoning powder. That's what I often do. Happy to explore other ideas, too!
Joni says
I wanted to experiment with jalapenos in tequila after having a few jalapeno wine shots during a women's wine weekend. I put a cup of tequila in a jar overnight with one slice jalapeno, including seeds. The next day I made a margarita with it and it tasted great. Quite spicy, but not overpowering. For me, anyway. My husband thought it was way too spicy. Your recipe says to let it sit 2-3 weeks!! How will the extra time affect the flavor? Spicier? More flavorful? Am I just more of a wimp than I'd thought?
Michael Hultquist - Chili Pepper Madness says
Joni, a day is plenty of time to get some infused flavor, but yes, if you leave them in longer, you'll have a stronger infusion. Glad you liked it! A day is probably good enough for you. Perfect!
Dan says
I just dehydrated 1/2 gallon of sliced Carolina Reapers. I plan to cram as many as possible into a bottle and cover with 151 proof. I will allow diffusion for several months and the pour the infused ETOH into a eye dropper bottle for infinite storage as a tincture. The drained chili peppers bottle will be refilled with more 151 proof.
REPLY: This sounds awesome, Dan! I love it. -- Mike from Chili Pepper Madness.
Anthony says
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.
Scott says
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.
Homeless fish says
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.
ray says
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
Mike from Madness says
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!
Heidi says
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?