re: Infused vodka

I do a half gallon of pepper infused pepper vodka every year for my bloody mary's.

1. Buy a bottle of Tito's and make a screwdriver so you have enough room to add your peppers.

2. I do mine when fresh cayenne peppers are in season. This year I also added a couple of thai chilis that my go-to lady at the farmer's market had. A handful of crushed peppercorns are a constant.

3. Cut 6-10 peppers into about 1 inch pieces and add them to the vodka. Shake and turn roughly every 12 hours for 1 week. Taste it after day 5 and strain if you think its spicy enough.

4. Strain and return to original bottle. Enjoy