Storm the Cassoulet

Jalapeño Pineapple Infused Tequila

on October 8, 2013



1 750ml bottle of decent tequila (or reposado)

2-3 good sized jalapenos, halved and seeded

1 pineapple, peeled and cut into chunks

1 sprig of rosemary


Combine all the ingredients in a glass container and refrigerate covered for 12 – 36 hours, tasting every 6 – 12 hours for heat. When desired infusion is reached, strain the ingredients through cheesecloth. Eat a few of the pineapple chunks if you want to. Store the tequila in the freezer


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