Start by placing the sliced jalapeño pepper in a glass dish and covering with the vodka. Let steep in the refrigerator for 3 days. Alternatively, if you're in a time crunch, you can purchase spicy vodka or muddle minced jalapeño peppers in vodka then strain.
To a glass pitcher, combine strained jalapeño vodka, tomato juice, lemon juice, pickle juice, horseradish and Worcestershire sauce. Stir well.
If you wish to rim the glasses, pour salt and/or celery salt on a small place. Use a lime wedge to moisten the rim of each glass then carefully run the rim of each glass around the salt rub.
Fill each glass with ice then fill with with the tomato vodka mixture. Garnish with optional toppings if you wish before serving.
I highly recommend making a double or triple batch of the Jalapeño-Infused Vodka and storing it in your refrigerator for future cocktails. It will last up to 3 weeks.Nutrition facts do not include optional garnish.