1) Choose base spirit: use a neutral 40–50% ABV vodka or a blanco tequila (375–750 ml). Higher ABV extracts flavors efficiently and preserves the infusion. 2) Choose chilies: for mild heat use 1–2 ancho or guajillo (dried) or 1 jalapeño (fresh). For medium heat use 2–3 fresnos or serranos. For high heat use 1–2 habaneros (use caution). Adjust quantity by desired heat. 3) Prep chilies: if using fresh, wash and dry thoroughly, then halve and remove seeds/membranes to reduce heat or leave them for more heat. If using dried, tear or lightly toast (no burning) to awaken oils. Always wear gloves and avoid touching eyes. 4) Combine: place prepared chilies in a clean glass jar and pour in the spirit so they are fully submerged. Typical ratio: 1–3 medium fresh chilies (or 2–4 small dried chilies) per 375 ml spirit. 5) Seal and steep: seal jar and store at room temperature away from direct sun. Check and taste daily after 12–24 hours. 6) Taste schedule: for fresh chiles expect noticeable heat in 6–24 hours; dried may take 1–3 days. For a light accent, 12–24 hours; for pronounced heat, 48–72 hours; for very intense heat, up to 1 week. 7) Strain: when desired heat/aroma is reached, decant through a fine-mesh strainer, then filter through cheesecloth or a coffee filter to remove fine particles and oils. Repeat filtering if necessary for clarity. 8) Optional finishing: for a slightly rounder mouthfeel, mix 90% infused spirit with 10% plain spirit (to dilute harshness) or rest 24–48 hours after filtering. 9) Bottle and label with date and chili type. 10) Use: incorporate in cocktails by dash, rinse, or cocktail ingredient per recipe.