Ghost Chile, or Bhut Jolokia, is too much heat for to consume. But the Ghost Chile can be experienced by making your own chile-infused vodka. The process takes at least two weeks and it's well worth the wait.

Prep time: 0 min

Cook time: 5 min

Total time: 5 min

Ghostly Bloody Mary
Copyright Recipe © 2015 Woodland Foods


Makes 1 serving


  1. Use caution when working with Ghost Chiles, as they are extremely hot. Avoid contact with face and eyes. Add Ancho Chiles and Ghost Chile to large (at least 1-liter) jar with tight-fitting lid. Carefully pour in vodka. Stir to combine.

  2. Seal jar and set aside to infuse for at least two weeks. Once per day, invert jar and swirl to combine ingredients.

  3. Once vodka reaches desired potency, strain out chiles and discard, or return Ghost Chile to jar for presentation.

  4. Pour celery salt onto small plate. Run lemon wedge around rim of pint glass, coating with juice. Roll rim of glass through celery salt to coat it. Fill glass with ice and set aside.

  5. Squeeze remaining juice from lemon wedge into cocktail shaker, then drop wedge into shaker. Squeeze juice from lime wedge into shaker and add wedge to shaker. Add remaining ingredients.

  6. Fill shaker with ice. Secure top and shake vigorously until frosty condensation forms on exterior. Strain into prepared pint glass and garnish with celery stalk.