Pineapple Vanilla Infused Tequila Recipes
PINEAPPLE TEQUILA
You will need a large, sterilized, wide mouth bottle or jar for this. The tequila will need to stand 1 week before using. After you drink the tequila, you can serve the fruit with ice cream or warm with butter and cinnamon. Yum!!!
Provided by susie cooks
Categories Beverages
Time P7DT10m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Cut the top off the pineapple and then cut off the skin, being careful to get rid of all the scales.
- Remove the core and dicard.
- Cut fruit into chunks small enough to fit in the bottle.
- Put pineapple in the bottle.
- Combine sugar and tequila, stirring to dissolve sugar.
- Pour into bottle.
- Split vanilla bean and add it to the bottle.
- Let the tequila stand for at least 1 week, shaking gently everyday to mix ingredients.
Nutrition Facts : Calories 73.4, Fat 0.1, Sodium 4.5, Carbohydrate 19.1, Fiber 1.1, Sugar 16.4, Protein 0.4
PINEAPPLE INFUSED TEQUILA
A delicious sweet cordial made by infusing tequila with pineapple,brown sugar,and vanilla bean,this can be sipped neat or used in any number of cocktails-the possibilities are endless!After the inital week of infusion the bottle should be stored in the refrigerator if it will not be used within a few monthsThe original recipe recommends serving the leftover pineapple chunks over ice cream.Original recipe from The Practical Encyclopedia of Mexican Cooking.Cook time is for infusion.
Provided by strangelittlebeast
Categories Beverages
Time P7DT10m
Yield 1 liter, 6 serving(s)
Number Of Ingredients 4
Steps:
- Peel and chop the pineapple,including the core.Split vanilla beans lengthwise.Place all ingredients in a sterile wide mouthed glass or ceramic jar and seal.
- Set aside for 1 week in a cool dark place,shaking the jar daily to agitate ingredients and release their flavors.
- Strain,transfer to a decorative bottle and serve as desired.
Nutrition Facts : Calories 111.3, Fat 0.2, Sodium 4.2, Carbohydrate 29.1, Fiber 2.1, Sugar 24, Protein 0.8
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- Arrange the spears in the mason jar, filling it until it's about ¾ full. You want as much pineapple as you can, but still leaving room for tequila.
- Pour the tequila into the jar until it covers the pineapple. Seal the container and refrigerate for 4 to 7 days allowing the tequila to infuse with the fresh pineapple.
- When ready to use, strain the tequila from the pineapple, discard the pineapple and use in your favorite margarita recipe or just sip over crushed ice.
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