If you want to be able to drink a Spicy Margarita at any given time without having to worry about how many jalapeños you do or do not have, make yourself a batch of jalapeño-infused tequila. It’s about as easy as making a mayonnaise sandwich or a glass of milk, and, once you’re done, you can tell everyone within shouting distance that you know how to infuse things.
- Mason jar
- 750 ml bottle of tequila
- 2 jalapeños
Step One: Jalapeños
Much like mixtapes and former Soviet republics, jalapeños vary in size. As a rule of thumb, two jalapeños will be sufficient - but if you’re into science and exact measurements, we’ve found that 50 grams is just about perfect. Cut off the stems, then slice the jalapeños into thin rounds, and throw them into your mason jar.
Step Two: Tequila
Add a full 750 ml bottle of blanco tequila to your mason jar, and give the jar a shake. Be sure to keep your empty tequila bottle, as you’ll eventually use it to store your jalapeño-infused tequila.
Step Three: Wait Two Days
Next, leave your mason jar in a cool dark place, and wait two days. For a little extra zest, shake your jar every few hours (or whenever you pass by your jar and remember that you’re infusing tequila).
Step Four: Taste & Strain
Finally, taste your jalapeño-infused tequila. It should be noticeably spicy, but not so hot that you need to find a garden hose to attach to your face. If your tequila isn’t spicy enough, just let it infuse for another day. Once it reaches an ideal spice level, strain out the jalapeños, and return your tequila to its original bottle.
Step Five: Make A Cocktail
A Spicy Margarita is a wonderful vessel for your infused tequila, but it would also work well in a Strawberry Margarita, Watermelon Margarita, or Paloma. It’s our opinion, however, that an Avocado Margarita is where jalapeño-infused tequila reaches its full potential. Best case scenario: make all five of these cocktails.