- 2 English cucumbers, thinly sliced crosswise
- One 1-liter bottle blanco tequila
- In a large pitcher or mason jar, combine the sliced cucumbers and the tequila. Cover and let stand at room temperature for 24 hours. Strain the tequila into a clean pitcher or jar; discard the cucumbers.
The cucumber-infused tequila can be stored at room temperature or chilled for up to 3 months.
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Congratulations to Mei Lin, winner of Top Chef Season 12.