Monday, July 23, 2012

Pineapple Serrano Tequila

The last time I went to Palm Springs, I found an adorable vintage highball caddy with a set of eight glasses.  White swirls and gold dots with the neatest brass toned holder reminded me of the Mad Men era of Don Draper-type gents and fashionable ladies lounging poolside in the sun.  The design was so retro 60's cool, that I knew I wanted to base a cocktail on this set.

With temperatures in the 80's in OC, I decided to have friends over for a late lunch in the backyard, and was finally able to use my nifty new cocktail set.


I bought a bottle of nice tequila, but didn't make the mistake again of using too nice of a brand like Patron.  Once the liquor is infused, you lose the subtleties in flavor of a great high quality tequila, so it's a matter of not getting anything too nice, but still starting with a good quality liquor.

Slicing fresh pineapple, I put two long spears worth into the tequila about a week before the party.  You can ideally infuse your liquor for a couple weeks or even a couple months, but it should be put in a refrigerator or wine cellar.  As I only gave myself a week to prepare beforehand, I left it out and shook it often to infuse quicker.  Two days before, I sliced three organic Serrano peppers and added them to the tequila.  If it was jalapeno, I would have added it the same time as the pineapple, but Serrano peppers are extremely spicy, and I didn't want my friends passing out from the heat.



Right before the party, I added young coconut water, agave, and sparkling wine/champagne.  I typically add French champagne (again a good quality champagne, not great quality. Same principles as the liquor) to my cocktails, but the red white and blue bottle of Chandon was so nautical chic that I wanted to try it.  To make serving easier, I added all the ingredients in a pitcher and served it in the vintage glasses over ice.  Yum!



I wanted a vintage feel to my outfit as well, so I chose a mod type print with one of my favorite vintage rings, a Givenchy leaf button reworked into a knuckle ring.  It was paired with a vintage 60's green and gold earring.  The temperature called for an updo, and once I tasted my spicy cocktail, I was relieved I could cool off!


12 comments:

  1. Very interesting cocktail. I've got to try infusing alcohol!

    ReplyDelete
    Replies
    1. Very easy to do! Let me know how it goes!

      Delete
  2. Once again, your back yard is A-mazing!!! It looks magical. and the infused tequilla sounds so cool! I must try.

    ReplyDelete
    Replies
    1. Thanks J! And you have to try infusing your liquors. You'll love it! xo, M

      Delete