Infused tequila and vodka (yeep!)

Back in March I spent a few days in the wonderful city of San Antonio.  I love that city, and man do they love their food.  While there, I learned how to make infused spirits from the good folks at The Fruteria.  Although I am still working out the spirits-to-mixers ratio, I thought I would share what I've learned so far, so that you can get a jump on your summer cocktail planning.

Alcohol: Vodka or tequila, a full bottle.  Now, I was afraid to use the super cheap stuff, so I went mid-range and chose Sky Vodka and Sauza Silver Tequila.  Sky has a simple clean flavor, and I've always trusted Sauza.

Fruit: You can use any fruit combination you want, or single fruits.  Following the recommendations from The Fruteria and my own concoctions so far, here's a few to start you off with:

• 1 pint strawberries/ 2 bananas/ 2 cinnamon sticks (tequila)
• 1/2 pint strawberries/4 plums (vodka or tequila)
• 1 english cucumber (vodka)
• 1/2 cantaloupe/ 1/2 honeydew melon (tequila)

(I've got a lemon infused vodka infusing away in my kitchen right now.  I'll let you know how it turns out)
Make sure your fruit is washed, scrubbed, chopped, and peeled/pitted/stems removed.  Also, you will need a large jar (I use a 1/2 gallon mason jar) that has either been run through the dishwasher or sanitized with boiling water.  Put your fruit in the jar, then fill it up with the alcohol--making sure you add enough alcohol to completely cover the fruit so it's swimming around a bit.  Some will float to the top, but that's ok.  Put a tight fitting lid on the jar, and put it in a corner in the kitchen--away from heat or kids.

After 4-5 days, strain the liquid into another jar and discard the fruit.  Well, you could eat the fruit, but just be sure you are staying in for the night and don't have to drive or do anything responsible.
At this point, you can repeat the whole process and let steep for another 4-5 days if you want the alcohol to have a nice strong flavor.  I usually am too lazy to do that, so my alcohol has a light flavor.  It will keep beautifully in the fridge for a long time.

You really need to put some thought into the drink you are going to mix with this stuff.  The Fruteria told me they only use fresh squeezed fruit juices, tons of ice, and NO syrups, added sugars, or anything artificial.  I think they are right, it would ruin the flavor.  Usually, you can just fill a margarita glass with a lot of ice, squeeze a few oranges and a lime or 2 in, and then add your shot.  If you have a juicer, fresh pineapple juice adds a nice balance to the orange and lime.

For the cucumber vodka--mix it with seltzer water, fresh mint leaves, and a small squeeze of lime.
I think when my lemon vodka is done, I am either going to mix it with pineapple juice, or break some rules: seltzer and (gasp!) raw agave nectar.