1.75 liters vodka
4 serrano chili peppers, split and seeds removed, cut into rings (do with gloves)
12 sprigs of tarragon, bruised
1. Place peppers and tarragon in infusion jar.
2. Top with vodka.
3. Allow to infuse 48–72 hours.
4. Strain and use with a splash of pineapple juice in oyster shooter.