For purely medicinal purposes this is a good recipe. But for drinking enjoyment, after straining away the peppercorns, you might add 1-2 teaspoons simple syrup. (1 teaspoon sugar dissolved in 2 teaspoons hot water). It will soften the harsh edge.
Thanks for that, the reason I asked is because I have been given 2 litres of Smirnoff red vodka (not the best i know:). I don't plan on drinking this vodka straight so I thought I would make some herb or spice vodka to make the taste more interesting.
I was planning on making 500ml of pepper vodka, 500ml with juniper, 500ml lemon balm and 500ml lemon verbena.
I was thinking of leaving the herbs/spice to steep in the vodka for a month and then filtering them out. I thought of adding sugar but I am not sure if it remains stable long term?
If anyone has done something similar and has any tips I would be grateful.