An unexpected party broke out when my friend Ann and I tried to recreate a tequila based liqueur that we just love! We poured everything we could think of together to back engineer our little favorite but we just ended up face down on the carpet with a ridiculous mess all over the dining room table. But it sure was fun!
Hiram Walker Company used to make TQ Hot but we can’t find it anymore. It has a spicy, orange flavor that is sweet on the tongue and then gives you heat on the back of the throat. Woo Hoo, was it good! Unfortunately, we finally drank the last bottle we had squirreled away so now I am on a mission to figure this out. Here is my first step of the process, the spicy part. So far so good and now at least I have a spicy tequila that I can make into other fun drinks. Next phase, the orange liqueur part, will be experimented with. When both of these parts are a success, the combination will hopefully give us TQ Hot Mama! New recipe, new name! I’ll keep you posted.
Roasted Serrano Pepper Infused Tequila
Ingredients:
1 Serrano pepper 750 ml good quality silver tequila
The Experiment:
Start by roasting the Serrano pepper (hotter than a Jalapeno). Turn your gas cook top burner up full blast. Spear the Serrano with a long meat fork and hold it directly over the flame until the skin starts to bubble and blacken. Rotate the Serrano until it is blackened on all sides. No flames should be coming off your pepper! Roasted not burned! When the Serrano is completely roasted, set aside and let it cool. If you don’t have a gas stove, you can also roast Serrano under the broiler. Same plan, no flames!
Once the Serrano is cool and you can handle it, cut off the stem end of the Serrano and slice in half. Remove the ribs and seeds. Slice into ½ inch wide strips. The more open surfaces, the more flavor is released.
Place strips of the roasted Serrano into a large glass container. I use a clean flower vase. Add the silver tequila. Cover the vase with plastic wrap and hold in place with a rubber band. This will keep it from evaporating. Steep for 1 to 3 days.*
I experimented with 2 Serranos, one roasted and one plain to see which gave me the flavor I was looking for. The roasted one was the winner for me, but try it both ways and see which is your favorite. (must taste both every 24 hours to be sure) Wish this was a real job!
Plain and Roasted Serrano Vases
Strain the tequila through a coffee filter placed in a funnel into a clean decorative bottle. The coffee filter will catch any charred bits and pepper fibers and leave a clean, spicy tequila as the finished product. Discard the roasted Serrano strips.
*The steeping time depends on how spicy you want your tequila to be. It’s a tough job, but someone has to do it, so taste the tequila every 24 hours until you’ve reached your desired spiciness.
I recently found 2 750ml bottles of TQ Hot in Denver, CO. I am giving one to my uncle for Christmas since he introduced me to this pretty back in 1994, the other is for sale, email me if you would like to know more or get pictures. kurtclodfelter@gmail.com
Do you still have that TQ Hot for sale?
Shelly
joyfulbanter@gmail.com
was wondering if you ever figured out the rest of the TQ hot recipe for the spices???? If you have been talented enough to do this would you mind sending me what you have so far. We are also trying to duplicate the recipe but have just begun the process. Sure appreciate the information you have posted….thanks so much
Cathy – Unfortunately I wasn’t able to “break the code” on the recipe for TQ Hot. I certainly gave it a good try and it was fun! If you figure it out, I hope you’ll share your recipe. If Hiram Walker won’t make it, maybe we can go into business 🙂 Thanks for reaching out!
I make TQ hot – thru trial and error my simple recipe is as close as it gets to the original. I had a small amount of TQ left so I used that as my control. If you want it just email me.
Mark ~ I would love a copy of your recipe! It has very special memories for me of my girlfriend Ann, who worked with me to try and recreate it. Ann passed away last December from cancer and I think she would be smiling to know a recipe has been perfected. Please send it to me and I will look forward to using your recipe! Best regards, Michele
Send me copy as well please
Hi all
Chris from Australia , also a big tq hot fan
Has anyone got any further with the recepie
If so pleas email me
chrisandre72@ hotmail.com
Mark could you please send me the TQ Hot recipe you came up with? Or if you ever found something comparable
Big Mark …or Michele if Big Mark has been in touch with you and you see this first. Please send your recipe. I have experimented as well using a French orange liquor and hot peppers, but alas, never quite right. What we really need is someone who does qualitative and quantitative analysis and of course a sample of TQ, but I am curious about your recipe. I am not sure how this works through this site, but I will check back. Hopefully, you will be sent my e-mail address. Thanks!
I have not been able to recreate a recipe for TQ Hot that tastes like the original. Wish I had one to send to you! Big Mark hasn’t sent me his perfected one so we are all still without our precious TQ Hot. Send the recipe my way if you get one too please :)Thanks!
Whoops – I forgot to check off the two boxes below. Please send your recipe Big Mark.
; )
Hi all
Chris from Australia , also a big tq hot fan
Has anyone got any further with the recepie
If so pleas email me
chrisandre72@ hotmail.com
I just found a bottle of this tq hot unopened and in the box if anyones interested snd still reads this you can email me at jsoltis64@gmail.com
Any chance someone will share that recipe? Please? jandenapoli@gmail.com
I would be most appreciative.
Hi Mark, any chance of scoring your TQ recipe? Old memories in every bottle.