infusing the liquor

It’s nearly summer, people! No, it is not summer until June 25th and I will not be convinced otherwise. Don’t get it twisted.

Anyway, since its nearly summer that means summer drinks. Now, I couldn’t just be average and do some simple mixology. No, no. I went all out here.

Because, allegedly, this process of the infusion takes two weeks, I decided to make two different types of booze; strawberry tequila and pineapple rum.

It was pretty simple. I went and got two large glass jars, two bottles (750ml) of the booze and some fruits. I would suggest, highly, using organic fruits because whatever junk is on your fruit is going to be multiplied once it is soaked in alcohol.

For the strawberry tequila I used one and a half baskets of fresh strawberries, tops removed, then add tequila.

For pineapple rum you cut a pineapple and put it in a jar. Cutting pineapple kinda sucks, so if you want to buy the kind already cut I wouldn’t hold it against you.

This is what the bad boys look like once they’re swimming in alcohol.

Ta-da! The strawberries float a lot more than the pineapple.

We shall revisit this in two weeks to make some drinks!


  1. says

    Strawberry tequila eh? Can’t wait to hear how that turns out!

    Love your blog btw. Just found it, and now I’m officially following.


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