Pineapple Infused Tequila

A delicious sweet cordial made by infusing tequila with pineapple,brown sugar,and vanilla bean,this can be sipped neat or used in any number of cocktails-the possibilities are endless!After the inital week of infusion the bottle should be stored in the refrigerator if it will not be used within a few monthsThe original recipe recommends serving the leftover pineapple chunks over ice cream.Original recipe from The Practical Encyclopedia of Mexican Cooking.Cook time is for infusion.

• Ready In: 168 hrs 10 mins
• Serves: 6
• Yields: 1 liter

Ingredients

• 1  large  ripe pineapple
• 2  ounces dark brown sugar
• 2  whole vanilla beans
• 1  liter  reposada  tequila

Directions

1. Peel and chop the pineapple,including the core.Split vanilla beans lengthwise.Place all ingredients in a sterile wide mouthed glass or ceramic jar and seal.
2. Set aside for 1 week in a cool dark place,shaking the jar daily to agitate ingredients and release their flavors.
3. Strain,transfer to a decorative bottle and serve as desired.