Infused tequila /tequila with its own taste is now a common drink in fancy cocktail bars and restaurants, but you don't have to be a barmaid to make this drink. Fill your liquor cabinet with strawberry blanco and jalapeo anejo tequila. You can have it ready in a few days.
Step
Part 1 of 3: Choosing Your Ingredients
Step 1. Decide what flavors you want to include in your tequila
Tropical fruit and hot peppers are good choices for your first batch. Try one ingredient before moving on to more complicated infusions.
Step 2. Purchase 950 g of ripe fruit to use in your infusion
Choose the best fruit and no bruise marks. Try the fruit to make sure it's sweet and delicious.
- Purchase 950g of berries for strawberry tequila.
- Purchase three large jalapeos for the jalapeo tequila.
- Use half a ripe pineapple for pineapple tequila.
- Use ten limes or lemons if you want to add orange zest.
- Use three mangoes or a drupe for mango or peach tequila.
Step 3. Choose your tequila
Buy 100 percent agave tequila in small to medium sized pieces because they are smooth and contain very few added ingredients. Blanco, reposado and anejo tequila will go well with the infusion.
- Blanco tequila is best if you plan to use it in cocktails such as margaritas.
- Try anejo if you want infused sipping tequila. Mature flavors will require a lot of the right flavor pairs.
Part 2 of 3: Infuse Tequila
Step 1. Purchase a large tin bottle or glass storage box with an airtight lid
If you want to make several smaller infusions, you can use 0.25 to 0.5 L cans and divide the tequila bottles into 2 or 3 squares. Wash the bottles in the dishwasher to sterilize the bottles.
Step 2. Soak the fruit or pepper in warm water for one minute
Then, rub the surface of the skin.
Step 3. Cut and divide your fruit
Remove the seeds and bitter skin. Cut the fruit into small pieces to increase the surface area of the fruit that will come into contact with the tequila.
Peaches, strawberries, and other thin-skinned fruits do not need to be peeled
Step 4. Squeeze your lime or lemon
Use an orange peeler for better results, as it will peel the skin in strips and leave the peel. Squeeze your oranges.
Step 5. Cut your chili into pieces
Use rubber gloves to reduce the risk of irritating your skin.
Step 6. Add fruit or chilies in a clean glass jar
Add the juice if you are making an orange infusion.
Step 7. Pour your tequila in the bottle, up to 5 cm from the bottle cap
Cover and store in a cool, dark place.
Part 3 of 3: Sieve Tequila Infusion
Step 1. Leave the tequila infusion for 12 hours to 10 days
You should choose the timing option depending on how strong/sharp the infusion should be. Jalapeño tequila should be left for no more than 5 days on the first try.
- If you are infusing a fruit substitute, such as a pear or star fruit, you will need to let it sit for 21 days.
- Try an infusion every three or four days with a clean spoon to see how strong the taste is.
Step 2. Shake the infusion bottle once a day
It will crush the fruit and mix the juice.
Step 3. Cover a large bowl or large-mouthed bottle with a fine-lined sieve
Open the infusion bottle, and pour it through a sieve to remove the fruit. Repeat using cheesecloth over the sieve if you still find small pieces of fruit in your tequila.
Step 4. Wash your infusion bottle or tequila bottle
Place the funnel on the head of the bottle and pour the infused tequila into the bottle.
Step 5. Label your bottle with the infusion type, and today's date
Drink in a year.
Things You Need
- Bottle of tequila (blanco, reposado or anejo)
- Airtight glass cups
- Water
- Dishwasher (optional)
- Ripe fruit
- Chilli
- Knife
- Cutting board
- Citrus stripper
- Rubber gloves (jalapeño infusion)
- Mug
- Fine-grained filter
- Thin cotton cloth (may not be needed)
- Funnel
