Tequila Infusions: Orange Rind & Kiwi

Teq Sum IconThis summer we’re all about infusing our favorite spirits. It’s such an easy way to enhance the subtle notes already present in the spirit, and doesn’t require a lot of prep work or complicated instructions. Start by choosing your ingredient, preferably something you can see yourself actually drinking (mushrooms and radishes just don’t work). Sterilize your lidded container. Add your ingredients first, then fill it with your spirit of choice. Seal the container and refrigerate. Depending on the ingredient, infusions can take hours to days to achieve the level of flavor that pleases you, so this may take some experimentation. Once you’re ready to use your infusion, strain the contents into another container to catch any particles that separated from the ingredient during the process. We chose to infuse Patrón Reposado with orange rind, and Patrón Silver with kiwi. The orange and Patrón Reposado blend nicely with their common citrus base, and the kiwi adds a subtle sweetness to Patrón Silver’s hints of agave.

For kiwi infusions, or fruit with the same fleshy consistency, we recommend infusing for 6-24 hours. The fruit tends to break down quickly, so plan to enjoy your kiwi infused tequila within the same day. When preparing an orange rind infusion, choose organic and give the fruit a quick vinegar wash to remove any wax residue on the skin.






Orange Rind Infused Cocktail 1 ½ oz orange rind infused Patrón Reposado 2-3 oz tonic

Directions: Strain infusion into a glass filled with ice. Add tonic. Garnish with an orange twist (see instructions below) and serve.


Kiwi Infused Cocktail 1 ½ oz kiwi infused Patrón Silver 2-3 oz lemon lime soda

Directions: Strain infusion into a glass filled with ice. Add soda. Garnish with a round slice of kiwi and lime, and serve. Here's how to make an orange twist. Find more tips on garnishes in our book.


We have partnered with Patrón Tequila to bring you Tequila Summer. Although we have been compensated for our time, all opinions, recipes, commentary, reviews, and photographs are our own.



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