Jalapeno Vodka


jalapeno photoMakes 750 ml


  • 2 fresh jalapeno peppers
  • 1 bottle (750 ml) vodka


  1. Fill and preheat the SousVide Supreme to 147F/64C.
  2. Cut the peppers in half and remove the stems, seeds and veins.
  3. Put the peppers and vodka into a large (gallon/3.8 liter) zip-closure cooking pouch. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
  4. Submerge the pouch in the water oven to cook for 2 hours.
  5. Quick chill in the pouch, submerged in ice water (half ice, half water) for 15 to 20 minutes.
  6. Strain the infused vodka into a clean bottle with a stopper or cap and refrigerate.

Spicy Bloody Mary
Makes 4 cocktails


  • 8 ounces (240 ml) jalapeno vodka
  • 16 ounces (480 ml) vegetable/tomato juice cocktail (V8)
  • 2 ounces (60 ml) lemon juice
  • 1 tablespoon (15 ml) horseradish, if desired
  • Worcestershire sauce, to taste
  • Ice cubes
  • Celery salt and black pepper, for rimming glass
  • Olives and/or marinated green beans for garnish


  1. In a pitcher, mix the vodka, tomato juice cocktail, lemon juice, Worcestershire sauce, and horseradish. Add ice and stir to chill well.
  2. Mix the celery salt and pepper on a plate; wet the rim of each glass with water and dip the rim into the salt mixture to coat.
  3. Add ice to each glass and fill with the cocktail mixture.
  4. Add a marinated green bean and/or a spear of olives to each glass and serve.
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