Chili-Infused Tequila

Add a kick to your classic cocktails with chili-infused tequila. iStock/Getty Images Plus/MikeVasilyev photo

Add a lively lick of heat to a Paloma or Margarita by replacing regular tequila with this chili-infused variation.

INGREDIENTS:

1 (750 mL) bottle blanco tequila, preferably good quality but not too expensive

3 medium-sized fresh chili peppers, washed, seeded and sliced (see note)

METHOD:

Pour the tequila into a sealable, litre-sized glass jar and add the sliced chili peppers. Seal and store in a cool, dark place for at least 24 hours and up to three weeks, shaking and tasting occasionally. When it reaches your ideal flavour, strain out the chilies and transfer tequila to a clean glass bottle. Will keep for at least a month. Makes about 3 cups.

Note: You can use almost any kind of chili pepper you like, depending on how much heat you want. Use jalapeño peppers for mild heat; serrano peppers for mid-level heat; habaneros for high heat; or ghost peppers for sizzling hot spice. You can also use dried chilis, such as smoky chipotles, though they may take longer to impart their flavour.

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