Black Pepper Vodka #2

I'm finally writing this down because we got the proportions right this time. Last time, it was so peppery -- even with a full bottle of vodka -- I had to add a second bottle to make it drinkable. And it was still a potent, fiery brew.  Despite the challenge, our guests gulped down all 1.5L in one evening and have been asking for more. This is for them.

TL;DR: crack pepper corns, soak in vodka 2 days, strain, serve chilled: bracing.

20 grams Black Pepper corns, cracked
750 ml Vodka, clean tasting

The vodka should be clean tasting, not cheap and rough, but you don't need to spend much: Luksusova (Polish, potato), Fris (Danish, wheat), and Sobieski (Polish, rye) are all a little over $20 for 1.5L at our local state-run liquor store monopoly. I joke that they're "utlity vodkas" because I use them to extract flavors for tinctures, amaros, limoncello, etc,  but these are all quite drinkable on their own; not special, like Tito's vodka, but fine quality, and I wouldn't use Tito's for this as it has too much of its own flavor.

Crack the Black Pepper corns; no, you can't use a pepper shaker full of that gray dust you liberated from the diner. Pepper corns have a pungency and earthiness you need. I use a mortar and pestle; if you don't have that, put them in a zip-top baggie and crush with a rolling pin, a booze bottle, or similar. You don't want powder, just to expose the flavorful white interior.

Add the Pepper Corns to the Vodka. Wait a couple days, giving it a swirl when you see it getting lonely.

Strain into a bottle for serving or storing, if it lasts that long.

Serve chilled, straight.  Or use for a killer Bloody Mary:  our last batch was turned into Bloody Mary's with a heavy-handed 2:1 homemade mixer to vodka ratio, so nice all 2.25L disappeared in one brunch.

Moral of the story: make more than you think you will ever need. It probably won't be enough. It's inexpensive and doesn't "go off".