The Russians are the true inventors of pepper vodka and they flavor
their vodka most commonly with cayenne. Any type of small fresh or dried
chile pepper that will fit in the bottle will work. Be sure to taste it
often and remove the chiles when it reaches the desired heat--the longer
the chiles are left in, the hotter the vodka will get! Serving
Suggestions: Serve over ice or in tomato juice for an “instant” bloody
mary. Note: This recipe requires advance preparation.
4 to 6 dried chiltepín or piquín chiles, left whole
1 liter vodka
Place the chiles in the vodka and let them steep for a week or more.
Periodically taste the vodka and remove the chiles when it is hot enough.