I love making homemade foodstuffs, and in particular, bar ingredients. I've made vodka infusions, like limoncello, and brandy-based liqueurs, such as cherry bounce, but never a tequila version. Unlike the other two, tequila has a little bit of a mule kick at the end, so I was curious to see how it would stand up next to the delicate, floral notes of strawberry.
This recipe is very easy and makes a large quantity; all you need is patience, as it requires two to three weeks to develop flavor. It's an intriguing liquor with many contradictory qualities: it's sweet but not sugary, fragile yet pungent.
I enjoyed it with some Sprite for fizz and acidity, and a splash of pineapple-orange juice for sweetness. Interested in the recipe? Then read on.
750 ml bottle of plata or blanco tequila
1 quart ripe strawberries, washed, hulled, and finely chopped
Special equipment: Muddler, 2-quart mason jar, and fine sieve
- Place chopped strawberries in jar. Muddle to release juices, then pour in tequila. Seal tightly, and allow to stand for 2 to 3 weeks.
- Strain through a fine sieve or double cheesecloth.
- To serve, pour over ice with simple syrup. Add a squeeze of lime for tartness, or club soda for effervescence.
Makes about 3 cups.
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