Sweet-Pepper Surprise Liqueur Recipe

Try this aromatic Sweet-Pepper Surprise liqueur recipe.

From "Homemade Liqueurs and Infused Spirits"
July 2014

  • Use fresh red peppers in this sweet homemade liqueur.
    Photo by Leigh Beisch
  • Get innovative flavor combinations and homemade versions of popular liqueurs in “Homemade Liqueurs and Infused Spirits” by Andrew Schloss.
    Cover courtesy Storey Publishing

Yield: About 1 quart

Liqueurs are the fastest, easiest, most versatile of libations to make at home. With some simple kitchen equipment and Andrew Schloss’ 159 unique recipes in Homemade Liqueurs and Infused Spirits (Storey Publishing, 2013), it’s fun, easy and safe to enjoy your own liqueurs. The following recipe for sweet-pepper surprise liqueur was taken from chapter 2, "The Recipes."

You can purchase this book from the Mother Earth Living store: Homemade Liqueurs and Infused Spirits.

In a class of vegetables where status is measured in Scoville units, the perennially pleasant, unchallenging, heat-free sweet bell pepper wins the Ms. Congeniality award hands down. Red bell peppers are just ripe green peppers, and like all ripe fruit they are juicier, sweeter, and more aromatic than their younger counterparts. But when this nice girl of capsicums is infused into pepper-scented reposado tequila, perfumed with orange oil, and sweetened with cactus syrup, she takes her rightful place as the saucy señorita of potent potables.

Sweet-Pepper Surprise Liqueur Recipe


• 2 cups vodka (80–100 proof)
• 1 cup reposado tequila (80 proof)
• 3 red bell peppers, stemmed, seeded, and chopped
• Grated zest of 1 orange
• 1 cup agave syrup


1. Combine the vodka, tequila, bell peppers, orange zest, and agave syrup in a half-gallon jar. Stir to moisten everything.

2. Seal the jar and put it in a cool, dark cabinet until the liquid smells and tastes strongly of bell pepper, about 7 days.

3. Strain the mixture with a mesh strainer into a clean quart jar. Do not push on the solids to extract more liquid.

4. Seal and store in a cool, dark cabinet. Use within 1 year.

More Recipes from Homemade Liqueurs and Infused Spirits

Green Honey Liqueur Recipe
Raspberry Rose Liqueur Recipe

Excerpted from Homemade Liqueurs and Infused Spirits by Andrew Schloss, photography by Leigh Beisch, used with permission from Storey Publishing, 2013. Buy this book from our store: Homemade Liqueurs and Infused Spirits.

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