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I recently had a delicious brunch at Croce’s Restaurant & Jazz Bar. Dining alone and al fresco, I enjoyed a substantial breakfast quesadilla partnered with a killer brunch cocktail – a bloody mary with bacon and ghost chili infused vodka. Since I have a great love for fiery alcoholic beverages, upon tasting this bloody mary, I immediately knew I was going to have to recreate this at home. An intense mix of savory and spicy, this Bacon and Habanero infused vodka makes the perfect base to a mouthwateringly complex bloody mary (cocktail recipe to be featured next week). Continue reading for the recipe.
Bacon and Habanero Infused Vodka
- 6 strips of bacon
- 3 habanero chili peppers
- 2 serano chile peppers
- 1 liter good quality vodka (this is not exact)
- Add strips of bacon to a dry, cold, large skillet. Warm the skillet over low heat. Cook bacon until crispy, flipping the bacon several times throughout the process. Transfer cooked bacon to a paper towel lined plate and set aside to cool.
- Remove the stems from each chili pepper and slice in half lengthwise. Add peppers (with seeds) to a large, airtight jar. Once cooled, add bacon to the same jar. Fill the jar with vodka to cover the bacon and peppers. Seal the jar and let steep for 7 days in the refrigerator.*
- After 7 days, strain the vodka through a cheese cloth lined fine mesh basket strainer into a clean jar or bottle. If you see any major particles floating in the vodka, strain a second time. Discard the bacon and peppers. Store in the refrigerator.