Recipe courtesy of Sarah Copeland

Thai Bird Vodka

You know your buddy who can't get enough hot sauce in his Bloody Mary at brunch? The gal who never misses the opening of the latest cocktail lounge, who loves her Mary mixed with a little element of surprise? This vodka infusion is for them. Gorgeous with its floating Thai bird chiles and whole peppercorns, it gets hotter every day. Let it sit for at least a week for intense heat.
  • Total: 7 days 10 min
  • Prep: 10 min
  • Inactive: 7 days
  • Yield: 1 bottle
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1 stalk lemongrass

1 tablespoon white peppercorns

4 to 6 mixed green and red Thai bird chiles

2 to 3 kaffir lime leaves

One 750-milliliter bottle vodka


  1. Bruise the lemongrass with the back of a knife 4 to 5 times. Place the lemongrass, peppercorns, chiles and lime leaves in a decorative bottle, pour over the vodka and seal. Turn or shake the bottle once a day for a week.
  2. Gift Note: Give the bottle with this recipe for a Bloody Mary: Stir together 1/2 ounce Thai Bird Vodka, dash fish sauce or Worcestershire and Sriracha to taste. Pour over 1 cup ice and top with 1 cup fresh tomato juice. Garnish with a stalk of lemongrass, mint and/or Thai basil. Makes 1 drink.
  3. Copyright 2011 Cooking Channel, LLC. All rights reserved.

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