This cocktail promises a kick in the taste buds from both the jalapeño juice and a measure and a half of Dixie Black Pepper Vodka. The vodka is doubly infused—first with Szechuan black peppers, then serrano peppers so it has bite that is anything but subtle. If vodka and hot pickle juice isn’t your style, consider boosting your morning Bloody Mary with the stuff.

The Spicy Buck

1 ½ oz. Dixie Black Pepper Vodka
4 oz. ginger beer
¼ tsp. pickled jalapeño juice
Splash of soda
Juice of ¼ lime

Add the ingredients to a mixing glass and stir with ice. Strain into a rocks glass filled with ice, and garnish with pickled jalapeño slice.