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