by kirra » Tue Jan 03, 2012 2:29 pm
Spiced Pineapple Tequila
Ingredients:
1 Pineapple
1 serrano chile
1 sprig of pineapple
1 750 ml bottle of Reposado Tequila
Preparation:
Peel and cut a pineapple into 1-inch chunks, and place the chunks in a large glass container. Cut the top and tail from a serrano chile, slice it in half lengthwise, de-seed it, and put the de-seeded chile halves in with the pineapple. Put a sprig of tarragon in with the pineapple and chili. Pour in one 750-mL bottle of reposado tequila. Let it rest for 48 to 60 hours.
As soon as the first 48 hours have passed, taste it frequently; as soon as you get a hint that the chile might be taking over the rest of the ingredients (the chile will take over the infusion in a hurry if you aren't careful!). Strain out the pineapple, tarragon, and chile through a double layer of cheesecloth. Don't serve it too warm; neat from the freezer is ideal. Sip or shoot as desired.
[b][size=150]Spiced Pineapple Tequila[/size]
Ingredients:
[/b]
1 Pineapple
1 serrano chile
1 sprig of pineapple
1 750 ml bottle of Reposado Tequila
[b]
Preparation:[/b]
Peel and cut a pineapple into 1-inch chunks, and place the chunks in a large glass container. Cut the top and tail from a serrano chile, slice it in half lengthwise, de-seed it, and put the de-seeded chile halves in with the pineapple. Put a sprig of tarragon in with the pineapple and chili. Pour in one 750-mL bottle of reposado tequila. Let it rest for 48 to 60 hours.
As soon as the first 48 hours have passed, taste it frequently; as soon as you get a hint that the chile might be taking over the rest of the ingredients (the chile will take over the infusion in a hurry if you aren't careful!). Strain out the pineapple, tarragon, and chile through a double layer of cheesecloth. Don't serve it too warm; neat from the freezer is ideal. Sip or shoot as desired.