Tequila Infusion
"Tequila, strawberries, kiwi and pineapple come together to make a very refreshing summer drink. We used this at the Mexican bar where I worked to make regular margaritas, or served it on the rocks. It needs a couple weeks for peak flavor, but a few days is ok in a pinch."
- Ready In:
- 336hrs 20mins
- Ingredients:
- 4
- Serves:
-
35
ingredients
- 1 1⁄2 liters good silver tequila
- 1 lb fresh strawberries, stemmed, and halved
- 1 fresh pineapple, quartered lengthwise, and then sliced into triangles
- 7 kiwi fruits, peeled and sliced into rings
directions
- I recommend and love Herradura Silver tequila.
- Start with the pineapple in a jar, then make a kiwi layer, then top it off with the strawberries.
- Fill to the top with Herradura Silver and set in a cool dark place for two weeks.
- This does not go bad.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I made this for a tequila party where there were different tequilas for tasting. Everyone raved about this one and wanted the recipe. The flavors blend nicely with a sweet fruit flavor and the sharp bite of tequila. I did let it set for 2 weeks before using it. Drinking it straight, I found I enjoyed it better chilled instead of a room temperature. I still have some left, so I will try it in a margarita soon. Herradura tequila is too pricey for my budget, so I used Cuervo Silver instead.
RECIPE SUBMITTED BY
I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants.
I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world.
I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy.
You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.
