Thanks for the tip Jenn, Ill pick some up.

Tonight I figured I put it off long enough and just used some doubled up paper towels. When I did my infusion I didnt use top self vodka and far from it, and stuck it in the freezer, so the flavor is very subtle but its goodddd.

When I did a peppercinni infusion I did it at room temp and it was spicy! Im a big fan of spicy.

Side note: I brewwed a pepper beer years back and it took over 6 months to be drinkable, it was used mainly for marinades before that. When I tried it as a drink at the 6 month mark it was Killer Beer, spicy yet mellow.

Im thinking a jalapenoes[sp] bacon vodka next, room temp with cheese cloth so I dont put the filtering/tasting off like I did with the bacon martini.

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