Almendrado Tequila Recipe

Directions

1. 1

   Preheat oven to 350°F (175°C). Spread almonds on a baking sheet and toast for 8–10 minutes, until golden and fragrant. Remove from oven and let cool completely.

2. 2

   In a clean 1-liter glass jar, combine the blanco tequila, toasted almonds, and vanilla extract. Seal the jar and shake to distribute the flavors. Store in a cool, dark place.

3. 3

   Allow the tequila almond infusion to steep for 5–7 days, shaking the jar once daily to help release the almond aroma.

4. 4

   Make a simple syrup by combining sugar and water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves. Remove from heat and cool completely.

5. 5

   After the infusion period, strain the tequila mixture through a fine-mesh sieve or cheesecloth to remove almond solids. Return the clear infusion to a clean container.

6. 6

   Add cooled simple syrup to the strained tequila to sweeten. Start with a 1:1 ratio of infusion to syrup and adjust to taste. Stir well and taste; add more syrup in 1–2 tablespoon increments if you prefer sweeter tequila.

7. 7

   Bottle the finished Almendrado Tequila in a clean bottle. Chill before serving. This almond-infused tequila can be enjoyed neat, on the rocks, or used as a dessert cocktail base.