- 3 jalapeño peppers, stems trimmed
- 1 bottle (750 milliliters) vodka or blanco (silver) tequila
Place peppers directly over a gas flame (or on a rack beneath a broiler) and roast until charred all over. Let cool, then transfer to a resealable container. Add vodka or tequila, seal, and let infuse in a cool, dry place, until flavored to desired intensity, about 1 to 3 days. Strain vodka or tequila through a coffee filter into a clean jar or resealable container.
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