Ingredients
150ml tequila
75ml triple sec
25ml chilli syrup (see below)
25ml mango juice
25ml lime juice
handful of ice
For the chilli syrup
For the salt rim
small handful coriander, leaves picked and finely chopped
½ lime, zested
2 tsp sea salt flakes
2 tsp golden caster sugar
½ tsp chipotle chilli flakes
½ lime, zested
2 tsp sea salt flakes
2 tsp golden caster sugar
½ tsp chipotle chilli flakes
Method
1 - First, make the chilli syrup. Put the sliced chilli and sugar in a sauce pan with 50ml water. Bring to a simmer over a low- medium heat, stirring until the sugar has dissolved. Turn off the heat and leave to cool completely.
2 - For the salt rim garnish, mix all the ingredients together and tip onto a shallow plate. Brush the rims of four tumblers with a little water, then dip the rims in the chilli-salt mixture. Set aside while you make the margarita.
3 - Tip all the cocktail ingredients into a large cocktail shaker or blender and shake vigorously until the outside of the shaker feels cold, or pulse two or three times to combine. You want to chill, aerate and dilute the drink, but not completely crush the ice.
4 - Fill a large jug and the prepared tumblers with ice cubes, then strain the cocktail into the jug and stir well before pouring into the tumblers.