Celery Black Pepper Vodka - this black pepper vodka is so easy and tastes amazing! In about 3-5 days with celery, black pepper and vodka, you can have the Best Bloody Mary!
I joke that infusing liquors is my hobby, but really it sort of is. I love infusing liquors, with a little prep, time does most of the work.
Vodka is usually one of the popular alcohols to infuse because it has a neutral taste, unlike gin or brandy. Though, I do like infusing gin too - Lavender Infused Gin and Spicy Cucumber Infused Gin are two of my favorites.
If you haven't walked down the vodka aisle of your liquor store in awhile, be prepared to be amazed at the number of infused vodka. Every sort of infused vodka imaginable. So, why infuse vodka at home?
Well, it's fun. It's kind of like a science experiment, though instead of making a scientific breakthrough at the end, you get a yummy flavored vodka.
It's also easy. Usually you just chop your ingredients, and sometimes you don't even have to do that, put them in the vodka and wait. You might need to shake it every day and taste test. What's not to love?
It was after Christmas and I was looking for a winter infusion. Perusing my cocktails bookshelf, I saw the book Winter Cocktails (link in recipe card.) I had already made a couple of infused vodkas from the book, the Chamomile-Pear Infused Vodka and the Rose Infused Vodka.
The Celery Black Pepper Infused Vodka sounded intriguing. As soon as I read the ingredients, I started imaging the amazing Bloody Mary that I would be making with it.
Making this infused vodka is so easy! You first warm the black peppercorns in a small skillet until they are fragrant. Then add them to a canning jar, I like to use a canning funnel. Then you add chopped celery and your vodka and put a lid on it.
Store it in a cool, dark place, shaking it 2 or 3 times a day. It should take 3-5 days. You can begin tasting at 3 days, we liked the flavor at 4 days and stopped there. Strain using a fine mesh strainer and return it to a jar.
How does this black pepper vodka taste? Amazing! You really get the perfect spicy heat from the black pepper.
The celery flavor is more subtle. If you'd like more celery flavor, you could stain out the solids, and then add the celery back into the vodka and let it infuse a little longer - probably 3 or 4 more days would be enough.
I will be making an amazing Bloody Mary with this but first I made this Spicy Moscow Mule!
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Celery Black Pepper Vodka
- 1 tablespoon black peppercorns
- 2 stalks celery cut into pieces
- 375 milileter vodka
- In a small skillet over medium heat, stir the peppercorns until fragrant, about 2 minutes.
- Combine the celery and the peppercorns in 2-3 cup jar. Add the vodka and close tightly.
- Store in a cool dark place for 3-5 days. Shake a couple of times a day.
- After 3 days, begin taste testing.
- When the flavor is to your liking, strain out the solids by pouring through a fine mesh strainer into a clean jar.
- Store the infused vodka in a lidded jar. It will keep indefinitely.
This was originally published in 2019 and has been updated for 2021.