Can I infuse Tajín into alcohol for a liqueur, and how do I keep it from turning muddy?

Expanded Explanation

Tajín is mostly salt + chili + dehydrated lime, so it doesn’t behave like a clean spice infusion—if you dump it in, you’ll get sediment, haze, and a savory edge. The cleaner method is to extract the aromatic fraction first: steep a small amount very briefly in high-proof alcohol (50–60% ABV) and then filter, or better, infuse the components separately (dried lime peel + mild chili) and add salt as a controlled final adjustment.

Timing and dosage: if you do a Tajín test infusion, start with ½–1 tsp per liter and steep only 30–120 minutes, tasting often. Strain through fine paper and let it settle overnight before decanting. For most liqueurs, you’ll get a better result by using a citrus peel infusion plus a chili tincture, then blending until it tastes “Tajín-adjacent” without the grit.

Common mistakes are long steeps (bitter, salty), using lots of powder (impossible filtration), and adding it before sweetening (hard to balance). Flavor impact should be zesty-salty heat that makes fruit pop—especially mango, pineapple, or grapefruit. Store airtight; Tajín-style profiles can taste sharper as they sit, so aim slightly lighter at bottling.