Cuisine: Sonoran
Servings: 12 -15
One of the coolest things that the bar at Travis Peters' restaurant
does is make their own infused liquors, this is but one example. You will need a half-gallon lidded mason jar. Remember to look for a silver tequila that is 100% blue agave. Habanero chiles are very hot, so only use as many as you think you can handle. You can either save the original tequila bottle for storage and serving or continue to use the mason jar. This infused tequila makes a mean margarita or straight-up sipper.


  • 1 750 ml bottle 100% silver blue agave tequila
  • 1 pint strawberries hulled and halved
  • 3-5 habanero chiles stems removed and chiles halved (do not remove the seeds or membrane)


  • Put the strawberries and chiles in the mason jar, then pour in the tequila.
  • Screw on the lid and let sit at room temperature for 7 days. The tequila will become a beautiful slightly dark pink color.
  • Strain through a fine mesh strainer and then pour back into the original bottle or the mason jar for future use.


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Recipe For The Parish’s Strawberry Habanero Prickly Pear Margarita

Cuisine: Sonoran Style
This margarita was invented by The Parish Tucson's lead bartender Stephanie Kingman.


  • 1 ounce prickly pear juice or syrup use syrup if you want a sweeter drink
  • 1 ounce of The Parish's Strawberry Habanero Tequila
  • Juice from two lemons
  • Ice
  • Black salt and lemon wedge for serving


  • Fill a shaker with ice, then add 1 ounce prickly pear juice or syrup, 1 ounce Strawberry Habanero Tequila, and the juice from 2 lemons. Shake to combine, then strain over fresh ice in a black-salt (such as Hawaiian sea salt)rimmed glass. Garnish with a lemon wedge.
  • Makes 1 drink.
  • That's it! Super easy.
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