Tequila Infusion Recipes

HOW TO MAKE TEQUILA INFUSED WITH COFFEE

Steps:

• Add a vanilla pod to your tequila and leave to infuse for 24-72 hours (check daily, as you want a gentle vanilla taste; if you leave it too long, it becomes too floral).
• When your vanilla infusion is ready, remove the vanilla pod, then add the ground coffee and give it a good shake. Place the tequila in the freezer for at least 72 hours.
• Strain through a coffee filter, then add a little of the simple syrup, to taste. Shake well.
• Boil the water in the saucepan and gently add the sugar. Turn down the heat and stir constantly with a wooden spoon for 3-5 minutes until all the sugar is dissolved, and the syrup is clear.
• Turn off the heat and leave to cool. While still runny, pour into a sterilized mason jar or pour through a funnel into a sterilized glass bottle with stopper. Adding a spoonful of golden syrup to the cooled mixture will help keep it smooth. Store in the fridge for up to six weeks.

JALAPENO-INFUSED TEQUILA

Steps:

• Add jalapenos to bottle of tequila and store at room temperature for a minimum of 16 hours.
• Strain tequila with a fine mesh strainer into another container. Pour the strained, infused tequila back into the bottle.

INFUSED TEQUILA

Steps:

• Mix all ingredients in a freezer safe container and shake well. Place container in a cool, dark place for 48 to 60 hours then strain the tequila and freeze it for an additional 12 hours. Serve in shot glass or any other glass you like.

TEQUILA INFUSION

Steps:

• I recommend and love Herradura Silver tequila.
• Start with the pineapple in a jar, then make a kiwi layer, then top it off with the strawberries.
• Fill to the top with Herradura Silver and set in a cool dark place for two weeks.
• This does not go bad.