Spicy New Brew: Lark Creek Tequila Infusion


I have been trying to come up with some new summer drinks and was inspired by the chili peppers growing in my garden. I have always wanted to make a drink using a spicy pepper and the spirit that comes to mind is tequila. I was flipping through Gary Regan's Joy of Mixology and came upon an intriguing new recipe:

Lark Creek Inn Tequila Infusion
1 serrano chili
1 pineapple, peeled and cut into 1-inch chunks
1 sprig tarragon
1 bottle (750 milliliters) reposado tequila

Slice in half, then remove the seeds and ends from the serrano chili. Place in glass container along with pineapple, tarragon and tequila. Store in dark cool place for 48-60 hours tasting infusion periodically to make sure chili isn't overpowering it.

Strain tequila from the other ingredients through two layers of dampened cheesecloth. Return tequila to bottle and refrigerate for at least 12 hours.

Gary Regan recommends serving this as a sipper or shooter straight out of the fridge, but I would like to experiment with this in a cocktail. Perhaps a margarita!

Update:
This tequila makes for a fabulous margarita and has been a huge success at the restaurant.
2oz Lark Creek Inn tequila (above)
1oz fresh lime juice
1oz simple syrup (1:1 sugar:water)
Build in shaker, strain over ice.

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