Choose a silver tequila: I like to use Lunazul because it is a middle of the road option. It is nice, but not too nice in case something goes terribly wrong. I use silver tequila because there are less flavors to compete with, meaning you will get a cleaner flavor with your end product.
Choose your fruits: I like to include spice in mine, so I include a few (3-4) Jalapeño, Serrano, or Habanero peppers. Wash and Deseed any fruits you are using. If you are using fruits with skin, remove the skin or rind.
In this recipes, I chose Serrano pPeppers and Blood Oranges because that is what I had on hand. Other favorites I have previously used to infuse tequila are pineapples, kiwis, and apples.
What you will need:
- 32 oz Clear Canning Jar
- 1 750 ML tequila
- 3-4 Peppers
- 2 blood oranges
Cut the fruit into as many pieces as you wish. Make sure you have cleaned/sanitized your canning jar. While, you are infusing alcohol in it, it is important to practice “best kitchen practices”, which includes cleaning your equipment (aka your canning jar). To sanitize you canning jar, boil in water for 10 minutes or run it through the sanitize cycle in your dishwasher.
Next, combine all ingredients into the clear canning jar and put the lid on. Let your tequila infuse in a cool dark place and test the flavors every few days. I let my tequila infuse for 2 weeks to ensure maximum flavor.
Once you have reached maximum flavor capacity, strain the fruit out of your newly infused tequila and enjoy!
If my infused tequila packs too much of a flavor punch or is too spicy, I dilute it with regular tequila when I am ready to make my cocktail. Enjoy!