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Tito’s Midsummer’s Night Cocktails

Jack Bettridge
Posted: July 27, 2012

(continued from page 1)

Tito Beveridge was long a proponent of vodka’s infusion, even before he created his own and despite the fact that he offers no flavored spirit. Perhaps that’s because he expects his fans to get their feet wet doing their own infusions. In a climate of saccharine vodka flavors, these two recipes bring on hailstorms of oddball savor.

Tito’s Bacon-Jalapeno Infusion

Fry 1/2 pound of non-smoked bacon and drain on paper towels. Chop and add to 1 liter Tito’s Handmade Vodka. Let sit 3-7 days until desired flavor is reached. Slice 1 jalapeno into discs and add to bacon-flavored vodka. Let sit 10-60 minutes, until desired heat is reached, then strain off the liquid.

Tito’s Spiced Smoked Chicken Infusion
Created for Tito’s by Robert Millican, The Westin La Cantera

To 1 liter of Tito's Handmade Vodka, add:
1/2 lbs. smoked chicken, trimmed of all fat and skin, diced
rind of one lemon
1 tsp. black peppercorn

Let rest for 3-5 days, shaking periodically until desired flavor is reached, and strain off liquid. Shake infused Tito's over ice and strain into a chilled cocktail glass. Garnish with a lemon twist.

Finally you can honor National Scotch Day (who scheduled that for the middle of summer?) even while indulging in Tito’s Texas Longhorn Martini, which brings a sun shower of blended Scotch to the occasion.

Tito’s Texas Longhorn Martini

3 oz. Tito’s Handmade Vodka
dash of Famous Grouse Scotch
2 dashes of Tabasco

Shake all ingredients over ice. Strain into cocktail glass.


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