I was looking around foodgawker.com <just had two more photos
accepted, yippiee skippie> and saw the Bacon and Habanero infused
Vodka photo.
If you start the recipe now, the vodka will be ready for the holidays.
This blog has beautiful photos of the process.

Bacon and Habanero Infused Vodka
Adapted from Croce's Restaurant & Jazz Bar.

6 strips of bacon
3 habanero chili peppers
2 serano chile peppers
1 liter good quality vodka (this is not exact)

Add strips of bacon to a dry, cold, large skillet. Warm the skillet
over low heat. Cook bacon until crispy, flipping the bacon several
times throughout the process. Transfer cooked bacon to a paper towel
lined plate and set aside to cool.

Remove the stems from each chili pepper and slice in half lengthwise.
Add peppers (with seeds) to a large, airtight jar. Once cooled, add
bacon to the same jar. Fill the jar with vodka to cover the bacon and
peppers. Seal the jar and let steep for 7 days in the refrigerator.*

After 7 days, strain the vodka through a cheese cloth lined fine mesh
basket strainer into a clean jar or bottle. If you see any major
particles floating in the vodka, strain a second time. Discard the
bacon and peppers. Store in the refrigerator.

Makes 1 liter.

http://www.kitchenkonfidence.com/201...infused-vodka/
or
http://tinyurl.com/2ca8grg

koko