Making Serrano, Pineapple infused Tequila and a Rita 'Tini

In this video, I infuse some Tequila with home grown Serrano peppers and some fresh pineapple. I accelerate the process using Sous Vide for 3 hours at 145 F in a sealed glass container, but you don't need a Sous Vide for this procss. To infuse at room temperature, I recommend a cool dark place and waiting a few weeks. After the infusion process, I strain out the peppers and pineapple, and use a citrus juicer to squeeze most of the Tequila out of the pineapple pieces. I then use this Serrano, Pineapple Tequila to make a delicious Margarita served up in a Martini glass with a salted rim, i.e. a Rita 'Tini. To make a Rita 'Tini, it's 4 parts Tequila, 2 parts Orange Liquor (Patron Citronge is my preference), and 1 part fresh squeezed lime juice. Shake vigorously with ice and strain into the Martini glass(s). Cheers, and enjoy! Current version of my Sous Vide circulation heater: https://amzn.to/38vLUjd