Since the recipe for basil/mint/jalapeno margaritas includes jalapeno infused tequila as an ingredient, I thought that a “how to” may be in order. It seems like any bar worth its salt these days has some sort of “house infusion”. Initially, I was a little intimidated by the concept {perhaps thinking that weird distilling equipment or Bunsen burners were necessary}, but I was surprised to discover how simple infusions can be. It literally takes seconds to mix these ingredients together – all you need is a little patience to leave the mixture alone for a few days to let the jalapeno permeate.
Instructions continued after the jump…
For this infusion, I used Espolon tequila blanco, partially because I love the label, partially because it is {relatively} fairly priced and partially because I love the way it tastes. I doubled the recipe below for this party, but I think one batch would make about 6-8 margaritas, depending on the heaviness of the hand of the mixologist {mine is quite heavy}.
Step 1: Pour 750 ml of white tequila into a jar that can be tightly sealed.
Step 2: Cut 2 jalapenos in half, and remove tops and seeds.
Step 3: Add jalapenos to tequila and seal jar tightly. Let infuse at room temperature for a few days, up to a week. The longer it infuses, the spicier it will be.
Note: I made mine on a Wednesday morning and served it on the following Saturday night and found it to have the right amount of kick.
Thank you for reading!
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