Tropical Fruit-Infused Tequila
Recipe By :Bon Appétit, August 2010
1 peeled seeded diced watermelon -- 3-3/4 to 4-lbs.
1 halved peeled diced pineapple -- 4-lbs.
2 large peeled pitted mangoes -- diced
1 piece peeled fresh ginger (3") -- cut in thin slices
1 bottle white tequila -- 750-ml
crushed ice
Combine first 4 ingredients in large stainless steel pot. Pour tequila over; press to compact (tequila will almost cover fruit). Cover and refrigerate 5 days.
Drain tequila; discard fruit. Fill 8 old-fashioned glasses with crushed ice.
Pour tequila infusion over ice and serve.
(Note: At the restaurant, this is served in shot glasses.)
8 servings.
Recipe from Sol Cocina, Newport Beach, California. Source: Bon Appétit, August 2010.
Recipe By :Bon Appétit, August 2010
1 peeled seeded diced watermelon -- 3-3/4 to 4-lbs.
1 halved peeled diced pineapple -- 4-lbs.
2 large peeled pitted mangoes -- diced
1 piece peeled fresh ginger (3") -- cut in thin slices
1 bottle white tequila -- 750-ml
crushed ice
Combine first 4 ingredients in large stainless steel pot. Pour tequila over; press to compact (tequila will almost cover fruit). Cover and refrigerate 5 days.
Drain tequila; discard fruit. Fill 8 old-fashioned glasses with crushed ice.
Pour tequila infusion over ice and serve.
(Note: At the restaurant, this is served in shot glasses.)
8 servings.
Recipe from Sol Cocina, Newport Beach, California. Source: Bon Appétit, August 2010.
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