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This tropical tasting tequila is fruity and flavorful, always reminding me of the beach. The pineapple and kiwi add sweetness with a touch of sour, making the infusion a great liquor to use in sours or margaritas.
Make sure the tequila is at least room temperature or slightly warmer.
Lightly scrub the outside of the kiwis. Remove the ends then coarsely dice the kiwis.
Put the pineapple and kiwi into the whipping siphon with the tequila. Seal the whipping siphon, charge it, and swirl for 20 to 30 seconds. Let the siphon sit for a minute and a half longer. Place a towel over the top of the siphon and vent it. Open the siphon and wait until the bubbling stops.
Strain the tequila and let sit for at least 5 minutes before using.