simple sryup infused with...

[damienfilth]

who here has done a simple syrup infused with jalapenos, habanero's, lavender, or any other ingredients???

[greenreplica]

I ask because one of my favorite drinks is a cazuela. There are different takes on it, but it's citrus (lime, lemon, grapefruit) mashed with some sugar (or agave nectar), tequila, and club soda (or grapefruit soda).

It's incredibly delicious, but I want to kick it up to the next level with grapefruit flavored liquor. I know I could infuse vodka, but it wouldn't be the same.

And before I embark on this, what's the least expensive white tequila that's drinkable? I don't want to buy anything even as expensive as Herradura, but I do want 100% agave.

[damienfilth]

Depends wherer ur located... in my location we have pancho villa tequila, la arenita tequila.. serach your local liquor stores and ask them for the cheapest tequila they got...

[Bikebird]

greenreplica--have you tried Fee Brothers' grapefruit bitters? A dash adds a touch of grapefruit flavor without altering the basic recipe.

As far as the least expensive drinkable 100% agave white tequila available, try Camarena silver. I tried el Jimador but it had too much of a paint thinner overtone to me. . .

[Bikebird]

damienfilth--I've had the best success making infused syrups by boiling the flavoring (jalapeno, habanero, lavender, what have you) in water, then making a typical 1:1 (sugar/flavored water) syrup.

You could also try using a neutral oil base to draw the flavor (some flavors are more soluable in oil than water), combine with a neutral alcohol like vodka (on the weak side) or Everclear (on the stupid strong side), freeze to solidify the fat then strain and create a liqueur by mixing the result with a syrup and water as needed. I've made a bacon-washed bourbon by mixing clarified bacon fat with bourbon, letting it stand, then freezing the mix and straining it to remove the solidified fat, but leaving the smoky bacon flavor in the bourbon. I'm not sure what would work at the fat as the medium for drawing out the flavor of the ingredient you're looking for--lard, as nasty as that might sound, might do the trick as it would strain out nicely when frozen.