1) Sanitize a glass jar and utensils with hot water or a quick rinse with boiling water; let cool. 2) Select 2 medium fresh jalapeños per 750 ml bottle (adjust: 1 for mild, 3–4 for hot). Wear gloves if preferred. Rinse peppers and pat dry. 3) Slice peppers into 1/8–1/4" rounds. Leave seeds and membranes for more heat; remove them for milder infusion. 4) Place the sliced peppers in the sanitized jar. Gently bruise a couple of slices with the back of a spoon to release juices. 5) Pour 750 ml of 40% ABV (80 proof) vodka or tequila blanco into the jar, fully submerging the peppers. 6) Seal the jar and store in a cool, dark place. Shake gently once or twice daily. 7) Taste after 24 hours. For light heat, stop at 24–48 hours; for medium heat, 48–72 hours; for stronger heat, up to 5–7 days. Avoid infusing longer than 7–10 days to prevent excessive vegetal/bitter flavors. 8) When desired heat is reached, strain through a fine mesh sieve into a clean container, then filter through a coffee filter or cheesecloth for clarity. Discard solids. 9) Transfer the infused spirit to a sanitized bottle, label with date and heat level, and store appropriately. 10) Taste before each use and adjust in cocktails as needed.