Jalapeno Infused Tequilla
1
You will need a container that both is large enough to hold a full bottle of tequila and a wide mouth so that you can put the strawberries and jalapenos in mostly whole. I like to use a 68oz wide mouth jar that is pictured here.
2
Slice the jalapenos lengthwise, keeping the top still intact and place into the jar.
3
Muddle the strawberries some, keeping mostly intact, and place into the jar. While you can slice these the same as the jalapenos, I find that muddling them brings out more flavor.
4
Pour a full bottle of tequila (or as much as will fit) into the jar. Keep your bottle for storing the infused tequila afterwards.
5
Close the jar and infuse for 3-5 days at room temperature. The longer you allow the jalapenos to remain infusing, the hotter your results will be. Less than 3 days will produce weaker results.
6
After your desired infusion time, strain the infusion back into the original tequila bottle. I like to use a wide mouth canning strainer that has a funnel and mesh lining. This will catch the muddled remnants of the strawberries and the seeds of the jalapenos. A regular funnel with cheesecloth or coffee filter will also work.
7
A 750ml bottle of tequila will produce an infusion capable of ~16 drinks.
Spicy Margarita
1
Combine all ingredients in a cocktail shaker, and shake until combined
2
Split between 2 10oz glasses and top with ice if desired.
Tips for Success
I think the best infusion time is 4 days.
Using a canning funnel with wire mesh makes filtering super easy and without needing to get your hands dirty!