Component
Jalapeño-Infused Tequila
Jalapeño-infused tequila is a quick infusion made by slicing two to three fresh jalapeños into a 750 ml bottle of 100% agave blanco tequila and resting it at room temperature for two to four hours before straining out the chiles. The infusion picks up the bright vegetal flavor and gentle capsaicin heat of the jalapeño without dominating the tequila's agave character, and it is the canonical ingredient in the Orange Grove and other Southwest-leaning cocktails.
Ingredients
- 750 ml bottle blanco tequila (100% agave)
- 2 to 3 fresh jalapeños
Method
- Rinse and stem the jalapeños. Slice them into 1/4-inch rounds, seeds included for full heat.
- Add the sliced jalapeños to the bottle of tequila. Reseal.
- Rest at room temperature. Taste at 2 hours. Push to 4 hours for hotter.
- Strain through a fine sieve back into a clean bottle. Discard the spent chile.
- Use immediately or store sealed at room temperature.
Pro tip
Taste every hour. Capsaicin builds fast and is not reversible. If you go too hot, blend the over-infused tequila with fresh blanco at 1:1 to dial it back.
Frequently asked
How hot should the infused tequila be?
Aim for noticeable warmth on the back of the tongue without numbing. In an Orange Grove that means tasting some heat through the citrus on the second sip. If the chile burns immediately and lingers, you over-infused. Blend back with fresh blanco at 1:1 to dial it down.
Seeds in or out?
Seeds in for the canonical drink. The seeds and the white pith carry most of the capsaicin and produce the dry back-of-throat warmth that makes the Orange Grove work. Remove the seeds if you want vegetal jalapeño flavor without much heat.
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