The pineapple basil tequila makes choosing favorites fun. (Joanna Bellomy)
“Which one is your favorite?”
This is a well worn out question coming across my bar. Guests, virgins and regulars alike, are always somewhat overwhelmed by my oak-aged and infused booze list. I make at least five new ones weekly and have about 10 standard offerings for a minimum of 15 up there. Thing is, until now, I haven’t played favorites. I birth all those boozy babies, and I didn’t think it possible for this proud mama to choose just one to love more than the others. But, as they say, there’s a first time for everything.
This week one infusion stood head and shoulders above the rest. And it’s a tequila infusion! Which is crazy because I don’t do tequila. Just like you, I have one of those youthful booze stories that kept me from drinking (or smelling) that particular spirit ever since. You know the story — it always involves ignoring your limits, or learning your limits, a dirty public toilet, or no toilet but a pair of shoes, possibly a girlfriend’s handbag, a fake ID, or birthday gone bad, maybe a parents liquor cabinet, or “Rooooooxxanne you don’t have to put on the red light!” (Don’t act like you don’t know that drinking game.)
Hell, just pick two or three of the previous options and insert my name somewhere — I don’t drink tequila. Until now. I made something simple and fabulous despite it being tequila.
Pineapple basil tequila
In a 1-quart mason jar combine half a pineapple that’s been washed, skinned, and cut into chunks with six to eight medium size fresh basil leaves, and one bottle of Man in Black plata tequila (or your favorite tequila). Then put the lid on and shake. Keep the jar in room temperature, shake it daily. Wait five to seven days before using.
Then try this drink…
Te-killa Bees Knees
3 lemon wedges
Chamomile
2 slices fresh jalapeño (about the width and size of a nickel)
1/4 ounce of oak-aged smoked honey
2 1/2 ounces of pineapple basil tequila
In a rocks glass, squeeze the lemon wedges. Add a healthy pinch of chamomile, fresh jalapeño, and oak-aged smoked honey (see how I made that here). Muddle. Fill halfway with ice, include two smoked ice cubes (see how I made that here). Pour in pineapple basil tequila and stir until well mixed. Sip.
Joanna Bellomy is bar manager at Jack Mac’s Swill and Grill, a great lil Dallas pub specializing in house-made infusions, Texas craft beer, liquor, and wine.