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Tuesday
Jan252011

Bacon & pepper infused vodka

I love heat. All forms of it. I love sweating profusely as I lie on the beach and I love wrapping a warm blanket around myself while I lounge on the couch (neither happens often enough). My love for heat applies to food, as well. I love food that makes my mouth burn and my nose run. The spicier, the better!

When I read about the new trend involving infusing vodka with flavor, my first thought was that I wanted to try adding heat as my "flavor." I researched vodka infusion and found that creating spicy vodka is not uncommon! So, thinking in terms of a good spicy base for a bloody mary, I purchased three of the hottest peppers available at the grocery store and I kindly asked my husband to fry me up some bacon (for some reason, this is always a task he does).

In a large jar, I placed:

Two slices of peppered bacon, cooked

1 serrano pepper, halved

1 green chile pepper, halved

1 habanero pepper, halved

I poured vodka over the bacon and peppers until the jar was almost full (somewhere around 32 oz. of vodka). I used a middle shelf vodka. There's no need to go top shelf, but I tend to stay away from the bottom shelf, as well.

And then I screwed the lid on tight and put the jar in my garage, where it is dark and cool. And dirty. But nevermind the dirty part.

I let the vodka absorb the peppery, meaty flavors for 48 hours. If you love spice like I do, 48 hours is the perfect amount of time for the infusion. If you like just a little bit of spice, cut that time back to 24 hours.

I strained the liquid using a coffee filter that sat inside a hand strainer. Actually, my husband did the straining so I can't take credit for that part.

At the end of the 48 hours, my concoction SMELLED hot, so I was afraid to taste it. I took a tiny little sip and it was most definitely hot, but also full of flavor! For me, this will always be an addition to bloody marys. I don't plan to drink it alone or mix it with anything else. It is, through and through, a bloody-mary-only vodka.

And let me tell you, it makes a killer bloody mary. Delicious!

Click here for a printable recipe!

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Reader Comments (3)

Wow. This looks so good, I'll be trying this soon.

I like where you're going with this...My favorite bloody mary garnish is a thick crisp strip of bacon! Pickled string beans are a very near second.

02.22.2011 | Unregistered CommenterMike Burns

Wow! My bacon loving family would go crazy over this...gorgeous photos :)

03.28.2011 | Unregistered CommenterMagic of Spice

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