Infusing alcohol is one of the easiest ways to serve up a killer cocktail! After constantly ordering the Spicy Margarita at Brick + Mortar in Santa Monica, I decided it was time to get to work creating my own. Vodka is one of the most common spirits to infuse since it’s relatively flavorless, but light spirits like silver tequila work just as well. Pick bold flavors when coming up with your infusion of choice!
Pineapple and jalepeño are the perfect complement to a smoky tequila. The spiciness of the jalepeño cuts through the alcohol while the pineapple adds a natural sweetness. The best part of the infusion process is that the alcohol is basically cocktail-ready! Freshly squeezed limes, a splash of pineapple juice, and a bit of triple sec are combined with the infused tequila in a cocktail shaker. No muddling necessary!
Prep Time: 45 mins – 3/4 days for infusion
Serves: 750 ml
750 ml bottle of blanco (silver) tequila
1 small pineapple, sliced
3 jalepeños, sliced and seeded
Pineapple-Jalepeño Tequila Cocktail
1 1/2 ounces pineapple-jalepeño infused tequila
1 ounce pineapple juice
1/2 ounce triple sec
1 lime, fresh squeezed juice
2 cubes, ice
Lime wedge and sea salt to garnish
Place the sliced pineapple and jalepeños in a large, quart-sized jar. Pour in the bottle of tequila, mix the contents, then seal the jar. Refrigerate for 2 or 3 days depending on your desired level of spiciness. After 2-3 days, remove the jalepeños from the jar, leaving in the pineapple for another day or two. After the additional day or two, remove the pineapple from the tequila and use a strainer to remove any excess pineapple bits or jalepeño seeds. Pour the tequila back into the jar or bottle for storage.
To prepare a cocktail from the tequila infusion, combine the tequila, pineapple juice, triple sec, and fresh-squeezed lime juice in a shaker. Line the rim of a cocktail glass with sea salt and a lime wedge for garnish. Place two cubes of ice in the glass and pour in the drink. Kick back and enjoy!