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    Home / Recipes / Ingredient / Alcohol

    97 Dec 9, 2010 Alcohol  |   Jump to Recipe

    Bacon and Habanero Infused Vodka

    Bacon and Habanero Infused Vodka

    This post may contain affiliate links.

    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.

    BaconHabanero and Serrano Chilis

    Bacon and Peppers

    Bacon and Habanero Infused Vodka

    Bacon and Habanero Infused Vodka

    by Brandon
    Adapted from Croce’s Restaurant & Jazz Bar.
    5 from 2 votes
    Print Recipe Pin Recipe
    Servings 1 liter (ish)

    Ingredients
      

    • 6 strips of bacon
    • 3 habanero chili peppers
    • 2 serano chile peppers
    • 1 liter good quality vodka (this is not exact)

    Instructions
     

    • 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.

    Notes

    * Letting the vodka steep with the chili peppers for 7 days will result in an extremely spicy infusion. If you have a low heat tolerance, I would recommend steeping for a shorter period of time. You can start tasting half way through and strain the infusion once you reach your desired heat level. Keep in mind that this vodka will be used in a bloody mary. You want it to be overly spicy because the tomato juice will turn down the heat level a bit.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!
    97
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Alcohol Tags: bacon, habanero, serrano, vodka

    Reader Interactions

    Comments

    1. Lisa says

      December 9, 2010 at 11:57 pm

      Oh my, This sounds like my kind of drink! I bet the bacon gave the bloody mary the ultimate savory and smokiness. And the hot peppers! Loves (=

      Reply
    2. gregtooke says

      December 10, 2010 at 1:00 pm

      Fantastic! Have you tried Horseradish infused vodka? Also tasty in a Bloody Mary Recipe

      Reply
    3. Frozenmama says

      December 15, 2010 at 2:30 am

      I’m curious if any residual bacon grease in the vodka would turn the vodka bad (is that even possible?) after some time. I’d love to make this!

      Reply
    4. julialikesred says

      December 15, 2010 at 1:38 pm

      AWESOME. What’s great is I’m making bitters for peeps for Xmas and this, minus baco, would fit the veg bill. Spicy bitters. Didn’t even occur to moi.

      Reply
    5. Brandon Matzek says

      December 15, 2010 at 3:26 pm

      @Lisa Yes! I have had many, many bloody marys over the years and this one is by far the most savory.

      @gregtooke I have not tried horseradish infused vodka; however, I think I am going to have to give it a go now!

      @Frozenmama You can store this vodka for up to 6 months in your refrigerator or 9 months in your freezer. I don’t anticipate my batch of vodka sticking around for that long though 🙂

      Reply
    6. Carrie says

      December 15, 2010 at 4:09 pm

      I would love to try this, but I’m not huge on the Bloody Marys. Is there any other drink I could use this vodka for? How does it taste by itself?

      Reply
      • Arthur says

        January 9, 2014 at 5:43 am

        I have been meaning to make jalapeno infused tequila for margaritas.
        I wouldn’t let it steep for anywhere near as long so it wasn’t overbearingly hot, but the extra spice really added an edge to the classic margarita in my opinion.

        Reply
    7. Jason Phelps says

      December 15, 2010 at 4:22 pm

      I have done the habanero vodka but not one with bacon. And now I must!

      Jason

      Reply
    8. Tiffany says

      December 15, 2010 at 5:42 pm

      I have heard about Croce’s amazing Bloody Mary’s, wow, this sounds and looks really good, will try for sure!

      Reply
    9. Kim - Liv Life says

      December 16, 2010 at 2:44 am

      Not being a bloody mary fan, this one just may not as popular with me as the tequila you did a while back. However, most of my friends are vodka and Bloody Mary fans, so I will definitely keep this one in mind!

      Reply
    10. foodies at home says

      December 16, 2010 at 2:44 am

      This scares me….but in a good way!

      Reply
    11. Ren says

      December 16, 2010 at 6:29 am

      I’m not much of a drinker, but man, that’s one of the more compelling alcohol + food photos I’ve seen. Period!

      Reply
    12. Sandra says

      December 16, 2010 at 2:19 am

      Does it get any better than bacon and vodka in a cocktail?

      Reply
    13. Tes says

      December 16, 2010 at 12:00 pm

      What a genius idea! Very crazy, too… I bet people in my party will love it 🙂

      Reply
    14. bicknuckley says

      December 16, 2010 at 5:51 pm

      Beetroot infused vodka is the business. It doesn’t last long. It turns brown in about three weeks. However while it is good, combing it with tomato juice creates an insanely vibrant color. Throw some capers and green peppercorns into the mix as well. Strain it and save the capers as a garnish.

      Reply
      • Diane Violet Brown says

        October 18, 2014 at 2:32 pm

        beetroot vodka drink you mentioned does sound good to me with tomato juice Here i Canada we have Clamato juice which is another level in making the Bloody May Drink

        I think I will give this idea of yours a try
        Have lots of beets right here in the kitchen
        Short on vodka
        but that is not a problem WILL HEAD OUT SHORTLY TO GET SOE

        Reply
    15. Nick says

      December 16, 2010 at 7:53 pm

      If you put the vodka in the freezer before straining, any bacon fat floating around will glob up together and solidify making it easily to filter out.

      Reply
    16. Sara says

      December 17, 2010 at 12:29 am

      This is amazing. Wow. I had similar thoughts about the horseradish, but any variation would be good. Can’t wait to try it.

      Reply
    17. Jenny @ melting butter says

      December 17, 2010 at 9:21 am

      I’ve had chilli infused vodka before but never with bacon flavour…must’ve been very interesting! 🙂

      Reply
    18. Peggy says

      December 17, 2010 at 1:27 pm

      Okay, this just blows my mind! I bet that was one hell of a bloody mary!

      Reply
    19. Morgiana says

      December 17, 2010 at 3:16 pm

      OMG I love it! and it sounds like a great present for someone I know 🙂 Thankies!

      Reply
    20. Fresh and Foodie says

      December 17, 2010 at 3:18 pm

      Wow! I’m infusing some peppered vanilla vodka at home right now, but yours is much more impressive! Love this idea.

      Reply
    21. Brandon Matzek says

      December 17, 2010 at 3:30 pm

      @Carrie This vodka actually has a really interesting taste on its own. Once you get past the initial burst of flame (provided by the habaneros), the flavor of the vodka is savory and complex. You can definitely taste the bacon flavor and some grassy notes from the seranos. Perhaps this vodka would pair well with muddled cucumber (Cucumber Martini) or a small glug of pure maple syrup (Maple Martini). I plan on testing out some new drinks in the next few months.

      @Sandra No, it doesn’t get any better 😉

      @Ren Thanks!! This infused vodka is definitely a culinary experience.

      @bicknuckley I am officially intrigued. Sans the capers, I am thinking that beet vodka would be insanely delicious in some sort of chocolate martini. Thanks for the inspiration.

      @Nick Thanks for the tip! The fat actually coagulated pretty well in the refrigerator; however, putting it in the freezer couldn’t hurt!

      Reply
    22. Eliot says

      December 17, 2010 at 5:06 pm

      OK–I was with you on the smoked jalapeno tequila, but I may need convincing on this one! 🙂

      Reply
    23. Emma says

      December 17, 2010 at 5:48 pm

      I love bloody marys so so much, and think bacon can improve almost anything, so I can’t believe I haven’t thought of this – what a brilliant idea! I so have to make this! Out of interest, did you taste the bacon after it had steeped? I’d love to know whether it still tasted bacon-y (or indeed, if it was still edible at all!)

      Reply
    24. shannon buck says

      December 17, 2010 at 9:34 pm

      Great Post and congrats on being named Foodbuzz’s Top 9!!! That is a pretty cool honor!!!

      Reply
    25. Boulder Locavore says

      December 19, 2010 at 5:57 pm

      This is crazy creative! So do you mix into a Bloody Mary? What have you paired it with? Of course love anything with bacon and I love heat. My wheels are turning on what one could do with this! I would never in 1624 years have thought to put bacon IN the vodka. You visionary you….

      Reply
    26. aphextwinz says

      December 21, 2010 at 9:34 am

      Super ideea! I’ll make it with another type of chillies but I’ll try it for shure.

      Reply
    27. Brandon Matzek says

      December 21, 2010 at 4:57 pm

      @Eliot Trust me… it’s good 😉

      @Emma I did taste the bacon. It wasn’t too bad! I think my issue was with the fact that it was cold and wet 😉

      @Boulder Locavore Yes, check out my post: The Bacon Bloody. So delicious!

      Reply
    28. Tracy K says

      January 1, 2011 at 5:15 pm

      first, this cocktail and your site and looks amazing…it’s
      my first time visting. second…do you have any tips for food
      blogging? i just started and noticed you had been promoted of
      foodbuzz….thanks for any tips whatsoever!

      Reply
    29. penny aka jeroxie says

      January 6, 2011 at 1:56 am

      OMG! Thanks so much for this 😉

      Reply
    30. Lobese says

      January 17, 2011 at 8:47 pm

      I’m obsessed with bloody marys and bacon. Can’t wait to try this.

      Reply
    31. Brandon Matzek says

      February 5, 2011 at 5:33 pm

      @Tracy Just focus on your content. So many people get wrapped up in the promotion of their blog that they let their content fall by the wayside. Good content will promote itself 🙂

      Reply
    32. Kennydorsch says

      August 18, 2011 at 10:26 pm

      started a batch today!!! can’t wait!!!

      Reply
    33. Bloody Mary Recipe Guy says

      August 14, 2013 at 3:50 pm

      This looks great. I’ve done peppers and I’ve done bacon, but not together. One tip I would add is to pull the peppers out of the vodka after 2 weeks. It starts to get a little bitter after that. Cheers!

      Reply
      • Brandon Matzek says

        September 5, 2013 at 9:31 am

        Thanks for the tip! I only keep the peppers in for 7 days…

        Reply
    34. Kami W. says

      December 13, 2013 at 12:00 am

      This recipe has got to be magical in bloodys! I have a large batch (2 gallons) in the fridge right now. (Dividing into small jars for holiday gifts!) I was wondering if I should expect the end result, after proper straining, to be a clean honey colored liquid? Not cloudy. Thanks for sharing the recipe! Can’t wait to taste it!

      Reply
      • Brandon Matzek says

        December 16, 2013 at 1:11 pm

        Hi Kami, if you strain this multiple times, it will be clear. You may want to freeze the infusion for several hours before straining to ensure that all of the fat is solidified. Enjoy!!

        Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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