jalepeño infused tequila

May 5th, 2009

Margaritas are my most favorite cocktail, so when Cinco de Mayo rolls around, you can bet I’m going to be prepared. I recently had a margarita that used jalepeño infused tequila and it kind of rocked my world. Since I know a thing or two about infusing booze, I figured this year I’d take it up a notch by infusing some tequila.

Infusing is so dang easy and it can really jazz up your cocktails. This tequila is a great way to start out because it’s a super quick infusion. A pretty good rule to stick by is the stronger flavor, the quicker the infusion. If you’ve ever cut a jalepeño, you know it’s nothing to mess around with. Depending on your (and perhaps your guests) spice-tolerance, you may or may not want to de-seed the peppers. I’ve tried it both ways and the seeds definitely speed up the process and make for one heck of a spicy tequila, which makes me really happy. Just slice a few peppers, toss them in a jar, pour the tequila over top and seal the jar up. If you left the seeds in, the tequila will be ready for consumption the next day. If you opted for the less spicy version, you’ll want to let the peppers infuse for a few days, since you’ll be getting less spice and more peppery flavor.

Take a straw, dip it in the booze, then put your finger over the top of the straw. The straw should have a little booze in the tip of it. Taste that and see if it’s up to your standards. If it is, strain the peppers from the tequila and shazamm, you’re ready to party. I mixed my spicy tequila with a regualr margarita and it was a spicy beast, but oh so delicious.

jalepeño infused tequila

makes 2 cups
2 jalepeños, sliced with seeds left in place*
2 cups tequila

1. Place the peppers in a mason jar or in the bottle of tequila and pour the tequila over top. Let it sit for at least a day in a dark place (like a cupboard), then open it up and give it a taste.

2. If it tastes good, strain the peppers from the tequila using a cheese cloth or strainer. Pour the liquid back in the original jar and make yourself a margarita.

*For a less spicy version, only use 1 pepper. To get just the pepper flavor with much less spice, remove the seeds.

 

Comments: 17 Total

  1. maggie (p&c)

    May 5, 2009 at 8:59 am

    Yum…brilliant. I am so doing this. Would make an awesome margarita with blood orange juice.
    There’s no risk of botulism with infused alcohol, is there?
    & you don’t need to sterilize the jar?

  2. Elyse

    May 5, 2009 at 10:43 am

    Oh, Kelly, what a magnificent drink! Jalapeno infuzed tequila? AMAZING. I want to get my hands on one of these. I’m sorry I haven’t been around to comment. I’m in the middle of law school exams right now, but I promise I’ll make friends with my google reader again soon :) Have a happy Cinquo!

  3. Kelly

    May 5, 2009 at 12:47 pm

    maggie,
    i don’t think you need to sterilize the jar because it has alcohol in it. if you are worried you could definitely sterilize it or just store it in the freezer.

    oh and the original margarita that inspired this whole thing was a blood orange margarita with jalepeno infused tequila, so good call on that one!

    elyse,
    good luck with your exams!

  4. Gabi

    May 5, 2009 at 1:41 pm

    OUCH!

    Just by seeing the pics it HURTS! Great post for 5/5!

    Gabi @ Mamaliga

  5. Dana

    May 5, 2009 at 3:45 pm

    As if tequila didn’t have enough of a bite as it is! Great idea!

  6. nath

    May 6, 2009 at 2:09 am

    woww.. you have a great blog with many beautiful picture and yummy recipes… love it ;)

  7. Sarah

    May 6, 2009 at 8:22 am

    Wow. This is one of the best ideas I’ve come across! Defo have to try this!

  8. Cameron

    May 6, 2009 at 10:31 am

    Holy moly, just the thought of this is rocking my world! It’s like the spiciness of a bloody merry with the refreshing lightness of a margarita. Yes, PLEASE!

    P.S. I love your blog, and wrote about it in a recent post about my must-read blogs: http://cottage-industrialist.com/blog/2009/4/15/rounding-up-the-usual-suspects.html

    Cheers!

  9. kickpleat

    May 6, 2009 at 12:25 pm

    Um, hello? Awesome.

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    June 3, 2009 at 3:05 pm
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    February 27, 2010 at 10:51 am
  12. Ian

    March 10, 2010 at 1:23 pm

    Actually made the blood orange spicy margs last night. Tasty stuff, and it’s truly amazing how smoky the tequila becomes after soaking the peppers for just over an hour.

    The roommate wasn’t a big fan, but i’ll be doing this again.

  13. ugg boots

    March 30, 2010 at 8:41 pm

    Actually made the blood orange spicy margs last night.

  14. Xan Housman

    July 9, 2010 at 11:54 pm

    I want to infuse a cucumber and jalepeno tequila. Would I need to infuse the cucumber for a longer time? I don’t want the jalepeno to overpower the cucumber.

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    August 18, 2010 at 10:44 pm
  16. Erin

    January 31, 2011 at 7:48 pm

    A local bar made this but with mango juice and the tequila….amazing! Good as a mango jalepeno shot and the margarita version! Making this today! Thanks

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