When I’ve done tequila infusions, my two favorites were watermelon tequila and pepper tequila. For the watermelon, you just take half a watermelon, cut it up, and leave it to soak in the tequila for a couple of days. Even after you strain out the watermelon, it will have doubled in bulk because of all the water in the watermelon, making the tequila lose a little edge. It makes a great punch with a liter of Sprite or soda water, some orange and lime slices, and some muddled mint. While watermelon tequila is for everyone, pepper tequila is not for the faint of heart. To make this, I let about a tablespoon of peppercorns and a sliced up jalapeno sit in a bottle of tequila for 24 hours. You strain the peppers and just serve on the rocks or with ginger ale. The tequila will take on a fiery bite, so make sure to play nice.
Tequila has battered me, embarrassed me, calmed me, and pleased me, but on this Cincdo de Mayo, I still raise my glass to say, "Here's to Tequila."