I would like to infuse some sugar free margarita mix with a nice jalapeño bite. Suggestions on times and temps?
I use 130F/60C for a minimum of 4 hours for any of my infusions.
Do you see any problems with my infusing the mix rather than the tequila?
Can’t see any problem in trying, but the tequila will probably take on the aromatics more readily. One of the reasons for using alcohol in infusions (not just the cocktail kind) is that the alcohol absorbs and preserves the plant essence/ester that is the desired flavour/aroma/property.