Spicy margarita
This spicy margarita is the perfect balance of sharp, sweet and heat. The rim is coated with a Mexican seasoning made of powder, salt and tangy citric acid. Don't skip it.
Ingredients
For the chilli syrup
- 1 red chilli, sliced
- 50²µ/1¾´Ç³ú caster sugar
For the spicy margaritas
- 1 lime wedge
- 1 tsp chilli-lime seasoning, for the garnish
- 100ml/3½fl oz tequila
- 50ml/2fl oz triple sec
- 10ml/2 tsp chilli syrup (from above)
- 25ml/1fl oz lime juice
- 25ml/1fl oz lemon juice
- ice cubes
Method
Start by making the chilli syrup. Put the sliced red chilli into a small saucepan and add the caster sugar and 50ml/2fl oz water. Heat until the sugar has dissolved and the mixture is simmering. Turn off the heat and leave to cool completely. If you like you can cover it and store in the fridge overnight.
Strain the mixture into a clean jug or glass and discard the chilli pieces.
When you’re read to make the cocktail, rub a wedge of lime around the rims of 2 tumblers. Sprinkle the chilli-lime seasoning onto a small plate or saucer then dip the glasses into the salt so it sticks to the rim. Set aside.
Pour the tequila, triple sec, chilli syrup, lemon and lime juices into a cocktail shaker. Add a handful of ice cubes and shake well.
Fill your prepared glasses with fresh ice cubes then strain the cocktail into your prepared glasses. Garnish with a whole chilli or slices.
Recipe Tips
If you want the syrup to be hotter, leave the chilli slices in the syrup overnight before straining. You can also use a hotter chilli. If you want it to be milder, then deseed some or all of the chilli slices before making.