Preparation: Wash the cucumbers and jalapeños thoroughly.

Slicing: Thinly slice the cucumbers into rounds. Cut the jalapeños in half and remove the seeds for a milder infusion; leave some seeds if you want more heat.

Infusion Setup: Place the cucumber and jalapeño slices into a large, airtight glass jar. Pour the tequila over the slices, ensuring they are fully submerged.

Infusion Process: Seal the jar and shake it gently. Store it in a cool, dark place.

Daily Shake: Gently shake the jar once a day to evenly distribute the flavors.

Infusion Duration: Let the mixture sit for 2-3 days. Taste it daily to ensure the desired level of heat and flavor.

Straining: After the infusion period, use a fine mesh sieve to strain the tequila, removing all solids.

Storage: Pour the strained tequila into a clean, airtight bottle. Store in a cool, dark place.