The Matchbox is one of my favorite Chicago bars. The slight space is aptly named and the drinks are expertly crafted by a no-nonsense staff. Many of their best concoctions use house-infused liquors. You can't go wrong with their Knob Creek Manhattans garnished with brandy soaked dark cherries or their ginger vodka gimlets.
Over a few years worth of visits, I thought I had effectively covered their offerings. Yet one evening I noticed a jar full of soaking apricots. My companions and I each ordered a shot of this apricot infused tequila and I instantly fell in love. While I order the occasional margarita and I enjoy quality tequilas on their own, I never really considered it to be a terribly versatile liquor.
Adding to my list of home infusions, I recently threw together my own bottle to take to a party. Apricot tequila is excellent on its own; shaken with some ice and strained into a shot glass. It would also be a great replacement for regular tequila in a variety of cocktails.
Apricot Infused Tequila
1/2 liter decent tequila (I used Sauza Hornitos, but you could definitely use something cheaper)
10 ounces dried apricots
In a 1 liter glass jar, combine the tequila and the apricots. Let them infuse for about two days. Give the bottle an occasional swirl.
Simple! This recipe will make about 15 two-ounce shots. The resulting fruit is delicious, but extremely powerful. When my tequila was gone, I reserved most of the fruit and stuck it in my freezer. I plan to blend it with some ice and lime juice this summer for a refreshing cocktail.