I’m reading the little blurb regarding the infused tequilas at Sabor. Want to expand that into a story? Let me know.
Yours, in wine and out,
We simply take whatever is in season…..fruit, flowers, herbs- pineapple, strawberries, blueberries, raspberries, pears with almond, jamaica (hibiscus flower), tamarind……whatever combination sounds good….but think what is naturally sweet or delicious on its own… add 100% tequila- (we would use either white or reposado) and put in a container for three weeks and let it infuse……really yummy. You can also do this with vodka.
Thanks for your Interest!
Okay, wondering is there more to know about this? So I went to my favorite source for information, the worldwide-catchall-for-information web. The first that came up were specific recipes. I like it the way Leticia described it, short and simple, but for you dear reader, I foraged ahead. I found:
Rosangel, pronounced Rosa gel or Ros Angel – whatever – the site I went to had audio but, I
hate don’t have the energy for audio. Anyway, Rosangel is Gran Centenario Reposado Tequila infused with natural hibiscus. They age it in Port casks for both the rosey color and flavor. Bartenders use it as a mixer too. Find recipes here if you want to make a cocktail.
For moi? I like it! I don’t have to mix or infuse or wrestle with anything to have this. I never put a lime wedge in my Corona either. (Me and beer? That was only when there was nothing else available to me, in the heat of the summer, on a dry stretch of sand, in Baja, from a cooler near empty.)
Call me lazy. But, maybe it’s because I’m a wine drinker, the idea of making my own flavored tequila just plain wrong. I can just pour this one.
For those purists here are a couple of recipes for you to flavor your own tequila.
From Chow.com for you Bloody Mary lovers: 6 small, dried red chiles, halved lengthwise, seeds removed, (750-milliliter) bottle 100 percent agave tequila. Place red chiles in tequila. Allow to infuse for 1 to 2 days.
And from Cocktails.com it got decidedly more complicated, a Refreshing Ginger Tequila:
- 750ml bottle of premium blanco tequila
- 2 stalks of lemongrass
- 1 large piece of fresh ginger
- infusion jar with tight sealing lid
- Peel the outer leaves from the lemongrass stalks, cut off the ends and chop the remaining grass into thin rounds.
- Place the lemongrass and whole ginger in the bottom of a clean mason jar or similar jar with a tight sealing lid.
- Pour the tequila over the herbs and shake a few times.
- Seal the lid tight and store the jar in a cool, dark place for about 2 weeks.
- Test the flavor of the infusion everyday, beginning on the fifth day.
- Once the flavor is to taste, strain the lemongrass and ginger from the tequila.
- Wash the jar and return the flavored tequila to it.
- Store as you do other tequila.
- Okay, we’re done with the recipes. Now I just want to taste some of the stuff. A little early for a Cinco de Mayo celebration but that’s okay with me. I’m starting with Sabor and then headed over to buy me some Rosa. You?