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Handsome Drinks – Infusing Tequila

It all starts so innocently

It all starts so innocently

When the Sunset Junction festival comes to town, it’s Handsome to dig up some drink recipes and put on a show. Summer cocktail recipes come and go – oftentimes you get something too complicated, too sweet, or vodka cocktail recipes. For Sunset Junction 2008 we took a cue from WASPy Handsome and infused our own tequila.

Infused tequila has many advantages that other party drinks (try finding martini recipes that are this easy). First and foremost, the recipe is almost infinitely scalable. Second, as the ‘quila needs to steep for at least a day or so, making it one of the few (if only) party cocktails you can make well ahead of time – leaving you to calmly and Handsomely entertain your guests. Lastly, it turns cheap party swill into something drinkable.

Infusing tequila is a very straightforward process. Simply cut a fresh pineapple and put it in a pitcher or other container (we’ve even done it in a large bowl in a pinch). Pour a handle of tequila over the top and let it sit for at least 24 hours. When you’re ready to take your party to the next level and completely ruin a perfectly good Sunday, pour over ice and squeeze in a fresh lime wedge.

The secret? Tequila is made from some sort bullcrap cactus you bake for like a million years. Then you squeeze it and magically booze comes out. This bizarreness takes place in the tiny hamlet of Tequila near Guadalajara in the state of Jalisco. Handsome’s pal JKWH(S) taught us that over Thanksgiving weekend in Mexico as a birthday present. You’re never imagine this, but booze made in some ramshackle town from a cactus taste like crap. Pineapple magically takes the suck out of tequila and leaves a tasty summer treat.

Hint: when your party has become the inevitable success that tequila makes a party seem, start egging on that one partygoer who intent on eating the pineapple thinking it’ll help get them even drunker. Actually, the pineapple tastes awful… and the face said partygoer will make while eating the tainted fruit is priceless.

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6 comments

  1. Robert Gerrity posted on October 1, 2008:

    Can pineapple-infused tequila be stored long-term or must it be quaffed shortly after brewing?

  2. Dirty Handsome posted on October 1, 2008:

    Not entirely sure – we know you can steep it for at least 2-3 days before consumption. I’ll check w/ the subject matter expert (WASP-y Handsome) and have him respond.

  3. Jessica Dunlap posted on July 21, 2009:

    still waiting on answer to the shelf-life of pineapple-infused tequila, please, dirty handsome!!!

  4. jim posted on August 7, 2009:

    can i try this with tenn. moonshine

  5. Dirty Handsome posted on August 7, 2009:

    You can try ANYTHING w/ Tennessee moonshine, in our Handsome opinion.

  6. Dirty Handsome posted on August 7, 2009:

    Had to get an answer from WASP-y Handsome, our resident expert:

    In the freezer, I’d say 6 months (but a half full bottle may freeze — there’s enough fruit juice in there to allow freezing, even with the alcohol). Fridge, 2 months. Out on a shelf, drink in a month or it gets skunky and particles start to collect (tiny pineapple or what-have-you pieces). If you strain it with a coffee filter rather than a mesh sieve you can extend the life by a few weeks.

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