Everything about this wins. Garlic slowly poached in a bath of olive oil until tender. Not only do you have incredible garlic cloves to play with, but the garlic-infused oil is an outstanding byproduct.

Rhubarb Infused Gin

A little spice to balance the sweet.

I love infusing honey with different savory elements. It elevates what could be a cloying sweetness by adding body and complexity that gives your dish that “oh, that’s good” double-take.

A little earthy to balance the sweet.

I love infusing honey with different savory elements. It elevates what could be a cloying sweetness by adding body and complexity that gives your dish that “oh, that’s good” double-take.

Actually, it does not have to just be tequila - feel free to play with this technique in any type of spirit. It also doesn’t have to be hot peppers, the technique of infusing alcohol is so versatile, and your flavor combinations are endless. But this one, I keep coming back to—my favorite in a good strong margarita.

I love infusing honey with different savory elements. It elevates what could be a cloying sweetness by adding body and complexity that gives your dish that “oh, that’s good” double-take.

The options are endless, in terms of the flavors you could use. Try chili flakes, Sichuan peppercorns, bay leaves, saffron, fresh herbs like thyme or rosemary. The sky’s the limit. Get curious. Get infusing.