A few days ago I was trying to choose what cocktail to make when thought the following – “Wouldn’t it be great if there is a new liquor or a new flavor for one of my favorites like rum, tequila or vodka.” And then it came to me – I should make my own infusion!
An infusion consists of an ingredient, such as fruits or herbs, placed in a base liquor for a short period of time. I decided to try an infusion I had attempted long ago in grad school – Pineapple & Vanilla Infused Tequila. I chose this recipe for two reasons – one, this combination of ingredients is pretty easy to get at any supermarket and secondly, I wanted to remember how it tasted. The first time around, after I waited 14 days for the product to be ready, two friends and I finished the whole thing one of those crazy nights that ended only because the sun came up.
This will be a two part article, the first details how to prepare the infusion and the second will delve into tasting and rating. So without further ado and with Bear behind the camera, here is how I prepared this infusion.
As I mentioned the ingredients are fairly easy to come by, you’ll need:
- 1 pineapple
- 1 bottle of tequila reposado (I recommend El Jimador)
- 1.5 tablespoons brown sugar
- 1 vanilla bean
- 1 large plastic carafe
Prepare the pineapple. This was the first step I undertook since this is what takes the longest and can be the messiest.
Combine all the ingredients in the carafe.
Mix the ingredients – pineapple, brown sugar, vanilla bean and tequila – by shaking the carafe up and down for about a minute.
The Final Product:
The resulting mixture should be slightly cloudy – a good indicator the ingredients mixed well.
Now that all your ingredients are mixed, find a cool dark place to store the carafe for the next 11 days. While it’s unlikely that the fruit will begin to go back, I do suggest you check it after day 7.
And now all you have to do is wait and visualize the potentially wonderful taste of this concoction.