Infused Tequila
Bar Prep • infusion
Description
A simple, reliable at-home method to make flavored tequila by steeping fresh or dried ingredients (fruit, chiles, herbs, or citrus) in a bottle of tequila. Produces ready-to-use infused tequila for sipping or cocktails.
History
Flavoring spirits by infusion is an old technique used worldwide to add local fruits, herbs, and chiles to neutral or local spirits. In Mexico, home-infused tequila and mezcal have long been made for personal use and cocktails.
Instructions
Step 1.
1. Choose your base tequila: a blanco or reposado 750 ml bottle (100% agave preferred). Higher-quality tequila gives better results.
Step 2.
2. Pick your flavoring (typical amounts for one 750 ml bottle):
Step 3.
- Fruit (berries, mango, pineapple, peaches): 1 to 1.5 cups chopped
Step 4.
- Citrus peel (lime, grapefruit, orange): peel from 2–3 fruits, avoid pith
Step 5.
- Fresh chiles: 1–3 medium chiles (adjust for heat)
Step 6.
- Herbs/spices (mint, basil, ginger, cinnamon): 1/4–1/2 cup loosely packed or 1–2 thumb-size slices ginger
Step 7.
3. Sanitize equipment: wash and dry a wide-mouth glass jar or decanter and a fine mesh strainer or cheesecloth. Use clean utensils and work surfaces.
Step 8.
4. Prepare ingredients: wash fruit/herbs; chop fruit into small pieces, peel citrus without white pith, split chiles and remove seeds for less heat if preferred.
Step 9.
5. Combine: pour the tequila into the sanitized jar if removing from its bottle. Add your prepared flavoring to the tequila. If keeping in the original bottle, transfer tequila to the jar, add flavorings, and seal.
Step 10.
6. Infusion time guide (store in a cool, dark place):
Step 11.
- Delicate fruit or fresh herbs: 12–48 hours
Step 12.
- Citrus peel, chiles, ginger: 24–72 hours
Step 13.
- Dense fruit (pineapple, mango) or strong spice: 3–7 days
Step 14.
Taste daily with a clean spoon or by pouring a small sample; stop when desired intensity is reached.
Step 15.
7. Strain and finish: once flavor is right, strain through a fine mesh strainer lined with cheesecloth into a clean bottle. Press gently on solids to extract liquid if desired, but avoid pushing through pulp.
Step 16.
8. Sweeten or age (optional): if you want a sweeter liqueur, stir in simple syrup to taste (start with 1–2 tbsp). For a smoother profile, let the strained tequila rest for a couple days before using.
Step 17.
9. Label and store: label bottle with flavor and date. Store sealed in the refrigerator or a cool, dark cabinet and use within recommended shelf life.
Storage
After straining, keep in a sealed bottle. For fruit or herb infusions, refrigerate and consume within about 2–4 weeks. For citrus/pepper infusions stored in a cool, dark place, quality can last longer (up to ~3 months), but 30 days is a conservative guideline for best flavor.