In celebration of Cinco de Mayo, I decided to make a few bottles of infused tequila with a few fresh ingredients, and a bottle of patrón.
{ Chile Clementine }
This combination was inspired by one of my favorite drinks at Founding Farmers in DC, ‘The Clementine’ - Clementine and chili-infused Tequila, Benedictine, lime and pineapple juices, agave nectar.
For the tequila, I took a bottle of patron, filled one flask (see where I got them below) with tequila, and poured it into a mason jar of 3 Thai chilies, and 3 clementines. I closed the air-tight jar, and let it infuse for about 5 days, shaking up the contents about 2-3 times every day.
Tip: you don’t have to cut up the clementines or the chilies. Just poke tiny holes in them with a pin.
{ Bacon Jalapeño }
May 5th is also me and my boyfriend’s anniversary date, so I made this combination especially for him since he loves spicy food, and especially loves bacon. This recipe was a big trickier, because to render out the bacon fat – I had to freeze the mixture for a few hours before passing it through a coffee filter to get rid of all the chunks of fat. After a doing this about 3 times, it finally became a translucent gold color.I can’t wait to make bloody mary’s with this.
Tip: to cook the bacon, all you have to do is lay them out on a rack above a baking sheet (line the bottom of the baking sheet with aluminum foil to catch the fat so you can just throw away the foil afterwards), and bake for about 5-10 minutes at 450 degrees.
{ Golden Pear }
I’ve been a little obsessed with pears lately, and one of my favorite kinds is the Korean Golden Pear. I figured the sweet, mild flavor of the pear would mellow out the intensity of the tequila, and would make for a nice shot. 
I hot-glued the numbers ’5511′ on each flask, marking our anniversary date.
I found these little glass flasks from sur la table, and created the mini home made pinatas out of tissue paper with this tutorial.
To add a rustic bit of detail, I wrapped the rims of each flask with re-purposed handles from old paper shopping bags I had in my closet. If you don’t horde your shopping bags like I do, you can also just use rope, or ribbon.
Equipment:
- Mason Jars
- Coffee Filters
- Flasks
- Strainer
Ingredients:
- Tequila
- Fruits / anything you want to use in your infusion
Directions:
- Pour about 2 cups of tequila into a mason jar.
- Place your infusion ingredients inside, and close the jar.
- Leave the jar in a cool place (out of the sun) for about 5-7 days.
- Uncover the jar, pour the contents through a strainer, and into a cup (or something you can serve drinks with, so its’ spout will prevent the liquid from spilling everywhere).
- Pass the liquid through a coffee filter.
- Pour the final product into a flask.
For the bacon tequila – you may have to freeze it a few times to get rid of the fat before passing it through the coffee filter. After a few times, all of the fat will be sifted out from the mixture, and you’ll get a clear, golden color.
¡Salud!
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Tagged as:
bacon,
chile,
clementine,
cocktails,
jalapeno,
patron,
pear,
recipes,
tequila
