Name: RecipeTin Eats’ spicy margarita
Cook time: 30 min
Yield: 1
Cuisine: Mexican
Ingredients: 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

RecipeTin Eats’ properly spicy margarita.Rob Palmer;STYLING:Emma Knowles

easyTime:<30 minsMakes:1

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

Step1
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.
Step2
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.