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| Alebrijes' Infused Tequila |
Recently Mrs. Thirsty Lawyer and I were visiting some friends of ours who live in Lodi, California. Lodi is in San Joaquin valley, which produces more wine grapes than any other part of California (yes, even Napa). It's a gem of a town for wine lovers; lots of great wineries pouring quality wine, great restaurants and one of my favorite resort hotels, Wine and Roses. While the ladies were being pampered at the Wine and Roses spa, my friend and I set out to grab lunch and a drink (or two). I thought for sure we would find ourselves visiting a few of the numerous downtown tasting rooms. Instead my friend - knowing I enjoy a good cocktail - took me by Alebrijes Mexican Bistro to sample their wide selection of infused tequilas. They had a few of the standard tropical fruit infusions, but the majority of infusions were unique and inspiring (more on that later...).
I started off with a margarita made with rosemary and pomegranate infused tequila, fresh lime juice and fresh agave nectar. I personally would have liked to taste a bit more rosemary, but I certainly can see myself drinking a few of these over the summer. Next I ordered a shot of the coconut and cucumber infused tequila - it just blew me away. The refreshing taste of the cucumber and the slightly sweet coconut were a nice balance against the earthy flavor of the tequila. We were having so much fun sampling these infused tequilas that we never made it to any of the tasting rooms.
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| Cucumber-Ginger Infusion |
Inspired by experience, the next morning I broke out the trusty old mason jar and put together a cucumber ginger tequila infusion. Here's the recipe
Half a cucumber, pealed and sliced;
1 tsp chopped ginger;
1.5 cups silver tequila (Hornitos)
Shake daily and let is sit in a cool place for 2 weeks.
