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.
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
1 tbsp salt
1 tbsp lime zest (optional)
thin lime slices
baby coriander sprigs, optional
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.
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
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