Is tequila a little too tame for you? Then you'll love this spiced up version! It takes on a spicy, fruity, smokey flavor that is a great way to add complexity to different cocktails. I really like it in a paloma or Bloody Mary. I give my recommendations for what chile peppers to use but you can substitute any you have on hand. If you prefer a spicier tequila you can add more chipotle peppers, or upgrade to something further along the Scoville scale.
If you like this recipe you can get it and more than 140 other inspiring recipes to get you on your way to infusing success. It is all in my comprehensive book Modernist Cooking Made Easy: Infusions - Get Your Copy Today!
Put all the ingredients into a bottle or Mason jar, make sure everything is covered by the tequila. Seal the jar and place in a cupboard or cabinet and let sit for at least 3 to 6 days or up to a few weeks, shaking the bottle every day or two. Strain the tequila before using.
If you like this recipe you can get it and more than 140 other inspiring recipes to get you on your way to infusing success. It is all in my comprehensive book Modernist Cooking Made Easy: Infusions - Get Your Copy Today!
This article is by me, Jason Logsdon. I'm a passionate home cook who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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Ingredients: