Spicy Margarita is everything you would expect from this popular cocktail, with a slight twist. So if your into a little spice, give this recipe a try and I’m sure you will be pleasantly surprised.
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| Prep Time | 2 minutes |
| Servings |
drink
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Ingredients
- 1 shot 30ml tequila
- 1 shot 30ml Cointreau
- 1 lime 60ml juice of freshly squeezed
- 1 small birds eye chilli or 6 slices of mild red chili
- salt flakes
- crushed ice
Ingredients
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Instructions
- There's nothing better than a cold cocktail on a hot day. So first things first, put your cocktail glass in the freezer for 5 or 10 minutes.
- Half fill the shaker with crushed ice and pour in the alcohol and lime juice. Hang onto the lime skins because you will need them in a minute.
- Slice the chili in half lengthwise and add both halves with the seeds to the shaker.
- Shake vigorously for a minute or two until condensation forms on the outside of the shaker.
- Remove your cocktail glass from the freezer and rub the rim of the glass with a lime skin.
- Spread the salt onto a shallow dish such as a saucer. Roll the dampened rim of the glass in the salt flakes removing any salt that falls inside the glass.
- Pour the drink into your glass through the strainer adding a little of the ice and a piece of chili for garnish.
Chili Flower
- To make the chili flower, select a Birdseye chili with a little stork still attached. With a sharp paring knife, slice down from the thick end to the tip in a single slice if you can. Repeat on the opposite side of the chili giving you 4 segments. With practice, you can increase to six segments which will create extra petals.
- Submerge the chili in a little iced water for around an hour or until the segments curl back. To make an attractive garnish, you can attach the flower to the cocktail glass with a small cocktail peg.
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