Spicy margarita

• tequila↗150ml ml
• triple sec↗75ml ml
• chilli syrup↗25ml ml

  (see below)

• mango juice↗25ml ml
• lime juice↗25ml ml
• handful of ice
• red chilli↗1

  sliced

• golden caster sugar↗50g g
• coriandersmall handful

  leaves picked and finely chopped

• lime↗½

  zested

• sea salt flakes↗2 tsp tsp
• golden caster sugar↗2 tsp tsp
• chipotle chilli flakes↗½ tsp tsp

Step-by-step instructions

1. 1

   First, make the chilli syrup. Put the sliced chilli and sugar in a saucepan 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. 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. 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. 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.