I have been infusing tequila for years with anything from jalapenos to blueberries. I like to use a good brand of tequila but it is not necessary since this tequila is not meant to be served in shots but in drinks, such as margaritas.

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Recipe Summary

prep:
5 mins
total:
5 mins
Servings:
1
Yield:
1 margarita
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a cocktail shaker with ice. Add tequila, lime juice, triple sec, and simple syrup. Cover and shake until mixed and chilled.

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  • Place kosher salt on a plate. Run lime wedge around edge of glass and dip into kosher salt. Strain margarita into the glass.

Cook's Notes:

To make jalapeno-infused tequila, cut 3 jalapenos into strips, keeping the seeds. Add jalapenos and seeds to a 750 ml bottle of white tequila (such as Patron(R)). Allow jalapenos to infuse tequila at room temperature for a minimum of 16 hours. Strain tequila with a fine mesh strainer into another container. You can pour the infused tequila back into the bottle afterwards. If you deseed the jalapenos it will produce a less spicy tequila but it will still be flavored by the jalapenos.

To make your own simple syrup, heat equal amounts of sugar and water in a small saucepan over low heat. Cook and stir until the sugar has dissolved. Cool to room temperature and store in the refrigerator.

Nutrition Facts

373 calories; protein 0.3g; carbohydrates 32.7g; fat 0.1g; sodium 7.9mg. Full Nutrition
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