Continuing - in a way - the theme of burning alcohol, a wonderful thing that Joef discovered a few years ago is how to make our own pepper-infused vodka. While he's cajoled or tricked a few people over the years into taking it as a shot, it's best in a Bloody Mary. Therefore, here are two recipes in one post: first, the pepper vodka, and second, the resultant Bloody Mary.
For the vodka:
1.75 liter vodka (Smirnoff is fine: a plastic bottle is actually better than glass)
2 jalapenos
2 serrano peppers
2 habaneros
Cut the tops off the peppers. Place them in vodka bottle. If needed, slice them lengthwise so they fit into the mouth of the bottle. Squeeze the bottle a few times so that the vodka seeps into the soft parts of the peppers. Let sit at least two days; five is best - the longer it sits, the spicier it will get.
And then, the payoff. For one Bloody Mary:
3 oz homemade pepper vodka
4 oz tomato juice
3-4 splashes soy sauce
2 splashes Worcestershire sauce
2 dashes celery salt
1 pinch black pepper
5 dashes dill
Juice of one lemon wedge
Shake in a cocktail shaker with ice, then pour contents (including ice) into glass. Repeat!
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