Anyone have particularly good approaches/recipes for infusing tequila?
Lately I’ve been on a tequila infusion kick and have my first batch (on day #8) of reposado/vanilla bean/pineapple/jalapeno. I used the roasted meat of the jalapeno and avoided the seeds as they give of onerous amounts of heat from what I’ve heard. I’ve also rotated between keeping the infusion container in my fridge and by the windowsill as I’ve read light exposure impacts the process.
Any tips on great combos or general methodologies would be much appreciated.
F