Spicy margarita
– 150ml tequila – 75ml triple sec – 25ml chilli syrup (see below) – 25ml mango juice – 25ml lime juice – handful of ice
For the chilli syrup – 1 red chilli, sliced – 50g golden caster sugar
For the salt rim – small handful coriander, leaves picked and finely chopped – ½ lime, zested – 2 tsp sea salt flake – 2 tsp golden caster sugar – ½ tsp chipotle chilli flakes
Start by preparing the chili syrup. Combine the sugar and sliced chilies with 50ml of water in a saucepan. Over low to medium heat, bring to a simmer and whisk until sugar dissolves.
Combine all the garnish ingredients and place it on a shallow dish for the salt rim. After giving the rims of four tumblers a quick wipe with some water
Place all the components for the drink into a large shaker or blender. Shake well until the shaker feels cold to the touch, or pulse twice or three times to mix.
After putting ice cubes into the prepared tumblers and a big jug, strain the cocktail into the jug and give it a good stir before pouring it into the tumblers.
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