RecipeTin Eats’ spicy margarita
I refused to share this oft-requested recipe – until now.
A spicy marg that’s actually spicy! You can’t just plonk jalapeno slices into the cocktail shaker. You need to muddle them with the liquor.
Ingredients
For the margarita
6 x 3mm slices of jalapeno, deseeded, plus extra for garnish
60ml tequila (see note)
30ml Cointreau
1 ½ tbsp lime juice
1 tbsp simple syrup (see note)
ice for shaking
To garnish
1 tbsp salt
1 tbsp lime zest (optional)
thin lime slices
baby coriander sprigs, optional
Method
Step 1
Mix the salt and lime zest together in a small bowl then spread on a small plate. Rub the rim of the cocktail glass with lime juice then press into the lime salt.
Step 2
Muddle the jalapeno with the tequila in a cocktail shaker (or mortar and pestle). Add the remaining margarita ingredients and shake. Strain into a glass. Add lime and more jalapeno slices to the glass, along with a sprig of coriander, if desired.
Notes
- The general rule with tequila, like wine, is that the more you spend, the better the quality. The good ones will be smoother.
- Simple syrup is a cocktail staple, so make up a batch to use over the upcoming party season. Bring 200g (1 cup) of white sugar and 250ml (1 cup) of water to the boil in a small saucepan. Mix until the sugar dissolves, then remove from the heat. Allow to cool completely then store in a jar in the fridge – it will keep for months.
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RecipeTin Eats aka Nagi Maehashi is a Good Food columnist, bestselling cookbook and recipe writer.From our partners
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