Lemongrass-Ginger Infused Tequila

By
Colleen Graham
Photo of Colleen Graham
Colleen Graham
Freelance writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks.
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Updated on 10/24/21
Lemongrass-Ginger Infused Tequila in glasses, garnished with lime wedges

The Spruce / Julia Hartbeck
Prep: 336 hrs 10 mins
Cook: 0 mins
Infuse: 336 hrs
Total: 672 hrs 10 mins
Servings: 25 servings
Yield: 750 milliliters
Nutrition Facts (per serving)
62 Calories
0g Fat
3g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 25
Amount per serving
Calories 62
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 0g
Vitamin C 0mg 2%
Calcium 5mg 0%
Iron 1mg 3%
Potassium 69mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Lemongrass and ginger are an excellent flavor addition to the earthy flavors of tequila. This infusion is a great way to obtain a Tequini with a twist, but it is slightly limited because tequila is often mixed with fruit flavors. You can make an interesting Paloma if you skip the lime juice and an intriguing Peach Margarita when substituting the overly sweet peach schnapps with fresh peach puree. The lemongrass-ginger infusion takes a little longer than other infusions because the flavors are so mild, but it's definitely worth the wait.

Ingredients

  • 2 stalks fresh lemongrass

  • 1 large piece fresh ginger

  • 1 (750-milliliter) bottle blanco tequila

Steps to Make It

  1. Gather the ingredients.

    Lemongrass-Ginger Infused Tequila ingredients

    The Spruce / Julia Hartbeck

  2. Peel the outer leaves from the lemongrass stalks, cut off the ends, and chop the remaining grass into thin rounds.

    Chopped lemongrass on a cutting board

    The Spruce / Julia Hartbeck

  3. Place the lemongrass and whole ginger in the bottom of a clean quart-sized jar with a tight sealing lid.

    lemongrass and whole ginger in a jar

    The Spruce / Julia Hartbeck

  4. Pour the tequila over the herbs and shake a few times.

    lemongrass and whole ginger with tequila in a jar

    The Spruce / Julia Hartbeck

  5. Seal the lid tight and store the jar in a cool, dark place for about 2 weeks. Test the flavor of the​ infusion every day, beginning on the fifth day.

    lemongrass and whole ginger with tequila in a jar

    The Spruce / Julia Hartbeck

  6. Once the flavor is to taste, strain the lemongrass and ginger from the tequila.

    lemongrass and whole ginger in a strainer

    The Spruce / Julia Hartbeck

  7. Wash the jar and return the flavored tequila to it. Store as you would any other tequila.

    Lemongrass-Ginger Infused Tequila in a jar

    The Spruce / Julia Hartbeck