Make The Best Homemade Infused Jalapeño Vodka Recipe

Give your Bloody Mary a (gentle) kick in the pants

We may receive a commission on purchases made from links.

With Kathy Kordalis's book, Infused Booze, in hand, you won't have to shell out for fancy flavored spirits or seemingly unique mash-ups; you can just make them yourself. Like for example, this not-too-spicy jalapeño infusion, which is just as good in a cocktail balanced with citrus as it is served simply over ice. Kordalis suggests adding anything you want, like vanilla, tea leaves, ginger and honey, to the simple syrup. And since you'll have leftover syrup to use in whatever future cocktails you make, you might as well.

Make your own infused cinnamon whiskey or use alcohol to infuse every kind of fruit.

Recipe adapted with permission from Infused Booze, by Kathy Kordalis, published by Hardie Grant Books May 2018

Jalapeño Vodka
5 from 45 ratings
Get this infused jalapeño vodka recipe from new cookbook Infused Booze, which teaches you how to make your own uniquely flavored spirits and liquors.
Prep Time
Cook Time
Total time: 10 minutes
  • For the Simple Syrup
  • 1 cup water
  • ½ cup superfine sugar
  • For the Vodka
  • 3 jalapeño chiles, halved
  • 3½ ounces simple syrup
  • 2½ cups vodka
  1. Make the simple syrup: Combine the water and sugar in a small saucepan over medium-high heat and bring to a boil. Stir until the sugar has dissolved, then remove from the heat and add your choice of flavorings, if using (see headnote).
  2. Allow to cool completely, then strain the syrup through a fine-mesh sieve into a clean 500 mL glass jar or bottle, discarding any additional flavorings. Seal the jar tightly and store in the refrigerator for up to 1 month.
  3. Make the vodka: Put the jalapeños and simple syrup in a clean 1-liter glass jar or bottle and pour in the vodka. Seal the jar tightly and store in a cool, dark place for 3 days, gently shaking the jar occasionally to help infuse the flavors.
  4. Strain the vodka through a fine-mesh sieve into a large container and discard the peppers. Strain again through a sieve lined with cheesecloth or a coffee filter. Transfer to a large, or several smaller glass bottles and seal tightly.
Rate this recipe