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willardguy
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infused tequila
I was reading earlier about how tequila manufacturer's (don julio.casa noble, all the top shelf brands) lead you to believe theres nothing in there
but gods own blue weber, when in fact they add all sorts of crap. they call this "augmentation", and its allegedly rigorously controlled, but of
course its not.
anyway I got thinking about making some infused tequila for fun. jalapeno, cucumber,bacon,nuts, fruits, anything works. any nomads ever fool around
with this?? here's a link.
http://www.voodootiki.com/infusing-tequila-the-how-to-infuse...
[Edited on 10-24-2013 by willardguy]
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Ateo
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Oh wow. Jalapeño sounds delightful. Cucumber as well. Maybe throw in some Banana for some potassium.
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durrelllrobert
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This might be overdoing it
Bob Durrell
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Paulina
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Somewhere in my foggy brain I remember a margarita contest. I think it was at the first BBBB at Cielito Lindo in S.Q. There was a cucumber version
that was quite tasty. Maybe someone else who was there can fill in the missing pieces, but I think that it was the cucumber margarita that won.
Bacon tequila doesn't sound bad.
P>*)))>{
\"Well behaved women rarely make history.\" Laurel Thatcher Ulrich
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woody with a view
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cook off the bacon in the morning and strain the grease into a blender!!!
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Taco de Baja
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I've done the Jalapeño tequila, came out nice with a pleasant burn at the finish. Blended Jalapeño margaritas are really fun; you get the burn of the
Jalapeño and the cooling of the ice. 
I’m currently infusing several batches of spiced rum with things like vanilla beans, cloves, cinnamon, allspice, orange peel, mesquite wood chips,
chipotle, cardamom, ginger, nutmeg, star anise, and Szechwan (Timur) peppers. I find it’s best to use whole spices as it’s easier to remove them when
you need to. Different combos and ratios of course give different flavor profiles; I just add things I think will play well together.
Homemade spiced rum is way better than any spiced rum you can buy especially since it is not loaded with sugar, caramel color and who knows what, like
a lot of them are. It gets better with aging for months, but you have to taste every now and then and adjust the flavor profile, by adding or
removing spices. For example, I have found that the star anise and the allspice have to be removed in about a week, or they will become the dominant
taste.
A nice inexpensive, and not harsh, base rum is Cruzan. If you buy the white one you are rewarded your own golden colors that are imparted by all the
spices.
Here’s another cheap infusion trick for bakers: Add some vanilla beans to a bottle of vodka (~8-10 per cup), let it soak for 6 months and you will
have your own vanilla extract at a fraction of the cost. And like the rum there is no added sugar or other mystery ingredients.
Truth generally lies in the coordination of antagonistic opinions
-Herbert Spencer
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durrelllrobert
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a dfferent fusion
When I lived up north I had 2 real nice pear trees and when the blossoms formed I would stick the end of the branch in an empty bottle tied to a
stronger branch and let the pear grow inside it. After it was mature I removed the stem, filled the bottle with cheap vodka and a little bit of sugar
and let it age for about a month.
Pear liquor with a whole pear in the bottle.
Bob Durrell
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dasubergeek
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Pour off a shot from a fifth of decent tequila reposado. Add a toasted chipotle (the dry kind, not the canned kind) and an avocado leaf. Shake and
leave for a week, then strain so it doesn't get overwhelming.
Oh, and it's perfectly possible to infuse bacon into tequila; it's called fat washing. You put the melted fat (not the actual bacon) into the tequila,
then shake it up and put it in the fridge. When it solidifies, you lift off the fat, strain the tequila, and voilà, bacon-flavored tequila. Works
better with bourbon or rye than with tequila, though.
[Edited on 10-24-2013 by dasubergeek]
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willardguy
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| Quote: | Originally posted by dasubergeek
Pour off a shot from a fifth of decent tequila reposado. Add a toasted chipotle (the dry kind, not the canned kind) and an avocado leaf. Shake and
leave for a week, then strain so it doesn't get overwhelming.
Oh, and it's perfectly possible to infuse bacon into tequila; it's called fat washing. You put the melted fat (not the actual bacon) into the tequila,
then shake it up and put it in the fridge. When it solidifies, you lift off the fat, strain the tequila, and voilà, bacon-flavored tequila. Works
better with bourbon or rye than with tequila, though.
[Edited on 10-24-2013 by dasubergeek] |
does an avocado leaf taste like an avocado or another flavor? also,
how do remove those annoying Dibblers from the bottle? 
[Edited on 10-24-2013 by willardguy]
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Taco de Baja
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| Quote: | Originally posted by willardguy
does an avocado leaf taste like an avocado or another flavor?
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Depending on the variety, it can have an anise-like flavor; with the Guatemalan varieties having the more anise like flavor. Crush a leaf and take a
smell.
Some people even use avocado leaves to wrap their Christmas tamales. 
Truth generally lies in the coordination of antagonistic opinions
-Herbert Spencer
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bajacalifornian
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Paulina, I just like hearing from you . . .
American by birth, Mexican by choice.
Signature addendum: Danish physicist — Niels Bohr — who said, “The opposite of one profound truth may very well be another profound truth.
Jeff Petersen
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Paulina
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| Quote: | Originally posted by willardguy
... also, how do remove those annoying Dibblers from the bottle?
[Edited on 10-24-2013 by willardguy] |
You just take it from their hands, tell them their done. Save some for the rest of us. Their sip wasn't at the bottom.
P>*)))>{
\"Well behaved women rarely make history.\" Laurel Thatcher Ulrich
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woody with a view
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^^^F'ing Hi-larious!^^^
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dasubergeek
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Hahahahaha!
Avocado leaf is a slightly anisey taste. Taco de Baja is right that the southern ones are better, but any of them taste like kind of anise-y bay
leaves.
What Dibblers? If you mean how do you get the leaves and the chile out, pour the tequila into something else and use a chopstick or something like
that. Turn the bottle over, put the chopstick up the neck, and stir in one direction; the chile pieces and avocado leaf pieces will work their way
down far enough that you can pluck them out. Or, you know, put them in another bottle and get rid of the 'dirty' one.
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Sweetwater
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Mood: chilly today hot tomale
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I just realized how little I like the sweetened coffee liquors so I've been steeping some Corazon blanco with a dozen coffee beans.....time to break
it out for Merry Christmas Eve.....
Everbody\'s preachin\' at me that we all wanna git to heaven, trouble is, nobody wants to die to git there.-BB King
Reality is what does not go away when you stop believing in it. -Philip K Dick
Nothing is worse than active ignorance. Johann Wolfgang von Goethe(1749-1832, German writer, artist and politician)
When choosing between two evils, I always like to try the one I\'ve never tried before. - Mae West
Experience is what keeps a man who makes the same mistake twice from admitting it the third time around.
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BajaParrothead
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| Quote: | Originally posted by Sweetwater
I just realized how little I like the sweetened coffee liquors so I've been steeping some Corazon blanco with a dozen coffee beans.....time to break
it out for Merry Christmas Eve..... |
Interesting, eager to hear how it turns out.
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durrelllrobert
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I bought (cross that out) it was free at Duty Free with the purchase of a liter of Don Julio and it was NOT worth that price. Peppers just ruined the
taste of an otherwise good tequila.
Bob Durrell
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monoloco
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I have a tequila infused liver.
"The future ain't what it used to be"
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BajaParrothead
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Kalypso
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I've done quite a few infused tequilas. Some are better than others. Three of the better versions have been
- 5 dried chile de arbols wiped clean of anything on them, into a 5th of tequila. Rest for 3 days, strain out tequila, fish out chiles and rebottle
the tequila. Spicy without being over the top.
- Empty a 5th of tequila (Espolon reposado works really great for this version) into another container with a lid. Add about 1 cup of dried jamaica
flowers that have been rinsed. Stir and let rest about 4-5 hours. Strain, discard jamaica flowers and then rebottle the tequila. Jamaica has bitter
tendencies, don't infuse too long or the tequila will get too bitter. I've not had good luck infusing jamaica past 8 hours without it getting bitter.
- Slice up 3 baskets of fresh, totally ripe strawberries and put them in a container with a lid. Pour in a 5th of tequila, it should cover the
strawberries. If it doesn't take out the extra strawberries. Cover and store/ignore in a cool dark place for a month. Save the original tequila
bottle. After a month, strain off the tequila and discard the strawberries. Rebottle the tequila in the original bottle. This makes a really nice
margarita, one that isn't too sweet or cloying. It also goes down pretty easily on it's own.
I've had good results using Espolon reposado or Centenario plata; meaning the end results was drinkable and mixable.
I had some vanilla infused mezcal last month in Oaxaca that was truly spectacular. That may be my next experiment...although, after tasting George
Clooney's Casa Amigo tequila (reposado) with it's heavy vanilla finish, I'm not sure it's tequila and vanilla are made to play together.
I recently infused a partial bottle of rye with some pineapple I had and needed to use up. It was pretty darn good too. Pineapple infused tequila will
be an upcoming experiment too.
Biggest failure was with blood oranges.
[Edited on 12-29-2013 by Kalypso]
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