1 bottle of Beefeater Dry Gin
2 Jalapeno Pepper
1 Pepper (Red chili pepper)
Dry Vermouth (preferably Stock's)

Pour the Beefeater Gin in a large jug. Add 2 or 3 fresh jalapeno peppers (sliced, seeded and deveined) and a single red chili pepper. Let sit in the refrigerator for two days. Shake 1 ounce of the _peppered gin_ with 5 ounce of ice and 1 ounce of dry vermouth. Serve straight up or on the rocks (if too hot, dilute with more Beefeater Gin).