1/4 cup
Szechuan peppercorns

Infusing vodka is as easy as drinking it. Higher quality vodkas often carry floral notes, which you don’t need since you’re infusing it. Save your dough and go for a cheap bottle.

You can toss cucumbers, savory herbs, fruit - anything, really -into a cheap bottle of vodka, but we like these Szechuan peppercorns, which make for a hot and slightly spicy infused vodka. Mix up a Tiki-inspired cocktail with coconut milk and mint or sip solo and trick your friends into thinking you’re a master mixologist.


  1. Pour vodka into a large, wide-mouth Mason jar (or similarly wide-mouth vessel).
  2. Add Szechuan Candied Pecans, cover, and briefly shake.
  3. Leave covered for at least 24 hours and up to 3 days for maximum heat.
  4. Strain out pecans and store in the same Mason jar.

Keep at room temperature, or in the freezer.