how2heroes » Poblano & Garlic-Infused Vodka

Print Recipe

Ingredients

2 cups garlic cloves, peeled
2 cups sun-dried tomatoes, cut into strips
2 cups roasted poblano peppers, sliced
750 ml (roughly 3¼ cups) of vodka

Special Equipment

beverage dispenser with spigot

How-to

In a container with pour spout (spigot), create layers of the garlic, peppers and sun-dried tomatoes; pat down each layer before adding the next so there is no space in between the layers
Pour vodka over layers, cover and let sit at room temperature for 24 hours before use

Note

As you use the vodka, you may pour more alcohol over layers to replenish. This mixture should be good at room temperature for up to a week and a half

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Erik Bevans

Erik Bevans (aka Johnny Quahog) started working in Cape Cod restaurants as a kid, where he learned to "work his tail off and be a good person." From the sand to the city, he had a stint in the Boston restaurant scene, but realized that his feet needed sandals. Erik co-owned the Mashnee Island Grill for 12 years before moving on to his next endeavor, Quahog Republic Dive Bar in Falmouth, MA, where the motto is "Live, Give, Relax."