Serrano Infused Tequila
By: Sheri Wetherell
Published: Friday, April 30, 2010 - 3:50pm

Ingredients




1 serrano chile pepper, stemmed and seeded
1 pineapple, peeled, cored and cut into 1-inch pieces
1 large sprig tarragon
1 bottle (750 ml) tequila

Preparation

1 Mix all ingredients in a freezer safe container and shake well. 2 Place container in a cool, dark place for 48 to 60 hours then strain the tequila and freeze it for an additional 12 hours.

About


Serve in shot glass or any other glass you like. An excellent addition to cocktails or mixed drinks.
Try any fruit to infuse: strawberries, mango, limes, papaya...For softer fruits reduce the infusion time to avoid a mushy consistency.