By request, I’ve outlined step by step how to make my succulent, naturally delicious strawberry infused tequila. No lengthy story to sift through or ads to scroll past, here we go.
You will need:
- 750mL of pure tequila of your choice (I do not recommend using a top shelf brand. If you’re curious as to why, jump to Footnote 1)
- 1 lb. of fresh strawberries (If you’re curious as to why I don’t use frozen, jump to Footnote 2)
- A large container with a wide mouth opening (1.5-2 liters or more is ideal. Plastic or glass works fine)
- Cheesecloth (if you don’t have cheesecloth, you will need THICK coffee filters or a tea towel. Don’t use those brown, thin ones. They break with this recipe!)
- A funnel or Chemex for straining
- Small glass bottles (if you’re planning to give this as gifts) or any 750mL glass bottle for storing your final product
Start by washing your strawberries thoroughly to get all the dirt and debris off them. Use your hands to pull the green tops off, leaving the rest of the berry intact!
Cut your strawberries into 3-4 sections each. They don’t need to be even or perfect, just get them into smaller pieces so there’s more surface area!
Dump all your strawberries into your large container and pour the tequila over them until the container is full, or you run out of tequila, whichever comes first.
Let sit for 24 hours. No more, no less. (Don’t let it go much longer, otherwise you will end up with a bad flavor and bitterness. And definitely make sure the strawberries sit at least overnight for the fullest flavor.)
After the 24 hours is up, it’s time to strain your liquid!
Place a coffee filter or folded (at least 3-4 layers) cheesecloth in your funnel and begin pouring out the tequila mixture to strain out all the fruit pulp and seeds. This step is absolutely necessary if you want a nice texture to your drinks, and if you want the tequila to last. If you don’t strain out the cloudy bits of pulp, you will end up with a tequila that’s bitter in flavor and has an unappealing, mealy mouthfeel.
Once your tequila is fully strained, bottle it and serve!
The spent strawberries will be very light pink to gray in color, and should be thrown in the trash. I don’t compost these with my regular compost because the alcohol can kill a lot of the good bacteria in the soil. Sadly, these berries will be sacrificed to a landfill in the name of good tequila!
Here are some photos of the process as I strained out all the tequila in my Chemex.
Check out all the gross bits I’m able to strain out using the coffee filters. This step takes the most patience. As you get toward the end, all the settled bits of strawberry are going to make the liquid trickle drop by drop. I decided to get some cleaning done while I waited.
And the final result is SO worth it. This tequila makes a great summer gift, or it’s a great staple to have around the house for a Friday evening cocktail. I’ll note a few good recipes below.
Footnote 1: I don’t use top shelf for two reasons. 1, this tequila tastes AMAZING because of the strawberries, and using a top shelf sipping tequila would be wasteful. And 2, the strawberries are like little sponges and they do absorb some of the tequila in the process. It’s wasteful to use a Patron, Don Julio or equivalent when some of it will end up in the trash.
Footnote 2: Using frozen strawberries is technically possible, but it won’t produce nearly the same fresh flavor as fresh ones. The whole idea with this recipe is to use in-season, fresh ingredients! And more importantly, frozen strawberries will eventually melt in the tequila, and leech water into the mixture, watering down the flavor and the alcohol content.
My favorite drinks to make with this:
-Tequila, soda, lime wedge
-Mint strawberry spritzer: In a highball glass full of ice, combine 1.5 oz tequila, .5 oz triple sec, soda water to to the top, and a few sprigs of fresh mint. Add a straw and stir.