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FRUIT-INFUSED TEQUILA

September 3, 2010

No time to waste on paragraphs.  Here’s a list of reasons you should make this:

1)    Tequila drinks are delicious.
2)    This tequila drink is delicious even when you use relatively cheap tequila (like I did).
3)    It’s amazingly simple to make.
4)    You can easily make it for a crowd.
5)    If you prep it today, it will be ready to drink on Monday.

Convinced?  Okay then.  Labor Day weekend–go!

FRUIT-INFUSED TEQUILA
adapted from Bon Appetit

The original recipe calls for the use of watermelon, which I don’t find I enjoy in cocktail form, so I substituted pineapple.  I also used crystallized ginger instead of regular, because that’s what I had on hand, but I will repeat that choice when I make this in the future.  Without the added sugar, I think the straight tequila would be a bit much.

ingredients:

1 small to medium bottle tequila (approximately 4-4 ½  cups)
half a ripe pineapple
2 mangoes
3 peaches or other stone fruit
4 limes
¼ cup crystallized ginger

optional: homemade grenadine

Peel & dice the pineapple, then place it into the bottom of a pitcher fitted with a lid.  Squeeze any juice from the pineapple rind into the pitcher as well.  Peel & dice the mangoes, discarding the pit.  Add to the pitcher.

No need to peel the stone fruit; just slice & toss it in.  Chop the crystallized ginger roughly, then add it to the pitcher as well.  Squeeze in the lime juice, then pour in the tequila.  Use the back of a large spoon or potato masher (it works!) to press down on the fruit, extracting all juices.

Store in the refrigerator for 3-5 days.  When ready to serve, strain the tequila and discard the fruit (or serve it to the brave).  Pour over crushed ice, drizzle with grenadine (if using), & serve with lime.