Infused Tequila

For starters, I’d like to preface this post with a little tip I learned about the smells of tequila and jalapeños lingering in your kitchen before 10:30am… aggressive. Infusing this before any normal lunchtime hour was a bold move on my part. Also, I’d like to call out that my girlfriend Stephanie had just returned home from her bachelorette weekend in which tequila was her drink of choice and she was a trooper to shoot this–all in the name of Cinco de Mayo and a little pre-party spicy margarita prep for this weekend!

First up, gather the necessities: tequila, mason jars, jalapeños and habanero peppers. Fill the mason jars with the tequila of your choice and add your spicy peppers. I made two batches and am excited to see which we like best.

Wash and cut a small slit in the peppers and drop a few in each jar (depending on how spicy the crowd is–obviously add as many as you’d like). I prefer my margaritas super spicy but you never know about your guests so I kept a bottle of tequila reserved for those regular marg drinkers as well.

Seal and test in 3-5 days. If the tequila is to your preferred spice level then remove the peppers and get excited to drink!

Photography | Stephanie Rudy