Pineapple Infused Tequila Recipes
PINEAPPLE VANILLA INFUSED TEQUILA
Makes an incredibly tasty Margarita as well as many other wonderful drinks. Lends itself to a more tropical style drink. Great shooter as well!
Provided by sassafrasnanc
Categories Beverages
Time 15m
Yield 1 quart, 15 serving(s)
Number Of Ingredients 4
Steps:
- Peel, core and cut the pineapple into chucks.
- Premix the tequila and sugar until dissolved.
- Split the bean pod in half. Place with pineapple in a 3-1/2 pint airtight jar or bottle and store in a dark place for at least a week.
- Make sure to strain fruit after two weeks and store in an appropriate liquor bottle.
Nutrition Facts : Calories 28.9, Sodium 1.7, Carbohydrate 7.5, Fiber 0.4, Sugar 6.4, Protein 0.2
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
INFUSED TEQUILA
Provided by Food Network
Number Of Ingredients 4
Steps:
- Mix all ingredients in a freezer safe container and shake well. Place container in a cool, dark place for 48 to 60 hours then strain the tequila and freeze it for an additional 12 hours. Serve in shot glass or any other glass you like.
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