I’m not trying to say that the holidays require a lot of booze, with posting two recipes for infused liquors in a week, but really, it doesn’t hurt.

As with the licor de membrillo, this infusion is sweetened at the beginning of the process, rather than afterwards. It’s much like salting throughout the cooking process, or at the end. Salting each ingredients as it cooks helps bring out the flavor. Salting at the end gives you a mouthfull of salty food. Either way works, but who wants nothing but salt?

And again, just like the quince infused rum, this infused liquor is very enjoyable as a generous addition to a cup of coffee.

Don’t judge me. Coffee with tequila in it is one of the great joys of life.

Orange Infused Tequila

  • 2 cups distilled or filtered water
  • 1 cup (225 g) packed brown sugar
  • 1 tsp coriander seed
  • 1 star anise
  • 1 cup loosely packed orange peel from approx. 3 lbs. oranges
  • 750 ml tequila blanco

Bring the water and brown sugar to a boil. Simmer for approximately 5 minutes, or until a light syrup forms. Cool completely.

Wash the oranges well. Using a sharp peeler, cut away all the orange peel, being sure to avoid cutting thick portions of the bitter white pith. Small amounts are completely fine, and there’s no reason to try to cut them away.

Place all ingredients in a half gallon container, cover tightly, and place it on a nice warm sunny shelf. Forget about it for 20 days minimum, or up to a month.

Filter the infusion through a fine mesh strainer. Keep refrigerated, and enjoy.

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