I love to change up my original Bloody Mary recipe by trying out different hot sauces, but this time I decided to kick up the heat with the vodka instead!
Cut a jalapeño in half and drop into a large canning jar. Add 2-3 cups of vodka and place in the refrigerator for 24 hours.
My jalapeño wasn’t too hot so I actually let mine go for 48 hours, but be sure to check the “heat” after 24 hours and make sure it’s not too spicy for you.
Whip up a batch of Bloody Mary’s or stay tuned for my cocktail post this Friday to see the spicy creation I put together with it!