Monthly Archives: May 2009

This is a recipe for an infused tequila featured in the Joy of Mixology, a great book by Gary Regan. It’s from the Lark Creek Inn located in Larkspur CA.  It’s easy to make, and tastes fantastic.

Lark Creek Tequila
750 ml Tequila
1 Pineapple
2 sprigs Taragon
2 Serrano Peppers

Clean and dice pineapple.  Remove seeds and veins from peppers.  Combine all ingridients in a large jar, and allow mixture to infuse for two days, shaking a few times a day.  Serve four ounces in an old fashioned glass with a few cubes of ice, a sprig of tarragon and a chunk of pineapple.

I used Don Julio Blanco, but I think any decent quality blanco or resposado would be fine.  The pineapple really mellows the flavor of the tequila, and the pepper gives it a bit of bite.  It’s reccomended that you taste the infusion frequently after the first day, as the heat from the pepper begins to kick in.  If it starts to overwhelm the rest of the flavors, go ahead and pull them out.  After about two days the alchohol will have absorbed most of the oils from the ingridients, so if you’re looking for more flavor in any direction fresh ingridients should be added.