|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||0%|
|Total Sugars 0g|
|Vitamin C 0mg||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.|
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.
2 stalks fresh lemongrass
1 large piece fresh ginger
1 (750-milliliter) bottle blanco tequila
Gather the ingredients.
Peel the outer leaves from the lemongrass stalks, cut off the ends, and chop the remaining grass into thin rounds.
Place the lemongrass and whole ginger in the bottom of a clean quart-sized jar with a tight sealing lid.
Pour the tequila over the herbs and shake a few times.
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.
Once the flavor is to taste, strain the lemongrass and ginger from the tequila.
Wash the jar and return the flavored tequila to it. Store as you would any other tequila.
Use the infused tequila in cocktails, and enjoy.