Habanero Infusion
Bar Prep • infusion
Description
A spicy pepper infusion made by steeping habanero chile(s) in neutral spirit (vodka, blanco tequila, or rum) to add concentrated heat and flavor to cocktails. Adjust pepper amount and contact time for desired heat.
History
Pepper infusions became popular with the craft cocktail movement as bartenders sought to add aroma and heat without muddling. Habaneros—fruity and very hot—are commonly used to create vibrant spicy spirits for margaritas, daiquiris, and tiki drinks.
Instructions
Step 1.
Ingredients:
- 375 ml neutral spirit (vodka 40% ABV recommended) or blanco tequila/white rum
- 1 to 3 fresh habanero peppers (use 1 for mild, 2 for medium, 3+ for hot)
- Clean glass jar with airtight lid (500 ml capacity)
- 375 ml neutral spirit (vodka 40% ABV recommended) or blanco tequila/white rum
- 1 to 3 fresh habanero peppers (use 1 for mild, 2 for medium, 3+ for hot)
- Clean glass jar with airtight lid (500 ml capacity)
Step 2.
Steps:
1. Safety first: wear nitrile or latex gloves and avoid touching your face/eyes. Work in a well-ventilated area.
2. Rinse peppers and dry. Using a sharp knife, slice each habanero in half lengthwise to expose seeds and flesh. For less heat, remove seeds and most of the white membranes; for more heat, leave them intact. You can also lightly bruise or poke holes in the pepper flesh to increase extraction.
3. Place the pepper halves (or pieces) in the clean jar. Pour the spirit over them, making sure peppers are fully submerged. Leave about 1–2 cm headspace.
4. Seal the jar tightly and label it with the date and pepper amount.
5. Let the jar sit at room temperature, out of direct sunlight. Gently invert or swirl the jar once a day to redistribute.
6. Taste-testing schedule: after 6–12 hours for a light kick, 12–24 hours for medium heat, and 24–48 hours for pronounced heat. Habaneros extract intensely; check frequently after the first 12 hours. When the heat and flavor reach your desired level, proceed to step 7.
7. Strain: Pour the infusion through a fine mesh sieve lined with cheesecloth or a coffee filter into a clean vessel. Press gently on the peppers to extract liquid but avoid forcing pulp through. For a clearer spirit, filter a second time through a fresh coffee filter.
8. Optional adjustments: If the spirit is too hot, dilute with small amounts of neutral spirit or water to taste (add gradually). If you want a slightly sweetened spicy liqueur, add simple syrup to taste, but be aware this changes shelf stability and flavor profile.
9. Bottle: Transfer the finished infusion to a clean, labeled glass bottle with a tight cap. Record the bottling date.
10. Clean-up: Dispose of used peppers carefully (they still contain capsaicin). Wash hands and tools thoroughly; do not touch eyes or face until hands are washed and gloves removed.
1. Safety first: wear nitrile or latex gloves and avoid touching your face/eyes. Work in a well-ventilated area.
2. Rinse peppers and dry. Using a sharp knife, slice each habanero in half lengthwise to expose seeds and flesh. For less heat, remove seeds and most of the white membranes; for more heat, leave them intact. You can also lightly bruise or poke holes in the pepper flesh to increase extraction.
3. Place the pepper halves (or pieces) in the clean jar. Pour the spirit over them, making sure peppers are fully submerged. Leave about 1–2 cm headspace.
4. Seal the jar tightly and label it with the date and pepper amount.
5. Let the jar sit at room temperature, out of direct sunlight. Gently invert or swirl the jar once a day to redistribute.
6. Taste-testing schedule: after 6–12 hours for a light kick, 12–24 hours for medium heat, and 24–48 hours for pronounced heat. Habaneros extract intensely; check frequently after the first 12 hours. When the heat and flavor reach your desired level, proceed to step 7.
7. Strain: Pour the infusion through a fine mesh sieve lined with cheesecloth or a coffee filter into a clean vessel. Press gently on the peppers to extract liquid but avoid forcing pulp through. For a clearer spirit, filter a second time through a fresh coffee filter.
8. Optional adjustments: If the spirit is too hot, dilute with small amounts of neutral spirit or water to taste (add gradually). If you want a slightly sweetened spicy liqueur, add simple syrup to taste, but be aware this changes shelf stability and flavor profile.
9. Bottle: Transfer the finished infusion to a clean, labeled glass bottle with a tight cap. Record the bottling date.
10. Clean-up: Dispose of used peppers carefully (they still contain capsaicin). Wash hands and tools thoroughly; do not touch eyes or face until hands are washed and gloves removed.
Step 3.
Notes:
- If you prefer a non-alcoholic spicy syrup instead, use a scaled recipe with water, sugar, and peppers (different method).
- If you want a milder, more aromatic result, use fewer peppers or remove membranes/seeds before infusing.
- If you prefer a non-alcoholic spicy syrup instead, use a scaled recipe with water, sugar, and peppers (different method).
- If you want a milder, more aromatic result, use fewer peppers or remove membranes/seeds before infusing.
Storage
Store sealed in a cool, dark place (cupboard or cellar). Refrigeration is optional but not required for high-ABV infusions. Keep labeled with date and pepper count. Discard if cloudy, off-smelling, or if any visible spoilage occurs (though properly made alcoholic infusions should keep for months).