Chilli vodka

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Revision as of 09:10, 18 October 2015 by JuliaBalbilla (talk | contribs)

In general I am not keen on spirits but I do like the occasional Bloody Mary. Vodka doesn't have much of a taste, so it is nice to have some to hand which is already spiced and therefore there is no need to add Tabasco.


Printable 🛒 shopping list & 👩‍🍳 method for this recipe


  1. Put all of the spices into a clean, sterlised bottle.
  2. Top up with vodka, leaving a gap at the top to allow room for shaking.
  3. Shake the bottle from time to time and it should be ready in two months, or a little less.
  4. It will keep for up to one year.

Serving suggestions

Make a Bloody Mary with tomato juice, a little lemon juice and celery salt

Chef's notes

It is better to use too many chillies than too few. If it ends up too spicy, you can always add more vodka to tone it down a bit

Recipe source

  • Based on a recipe by Nigella Lawson