I find it odd that I haven’t blogged a recipe for Margaritas before. It is my all-time favourite cocktail and one I order whenever it’s on the menu. Over the years I have learned that I like my Margaritas shaken, not frozen and that when I make them at home, it’s best I do so in a large jug because I can never only drink one (and it’s not fun having a fiesta on your own so a nice big jug makes it the perfect drink to serve at a party).
A classic Margarita is my absolute favourite but this version with a spicy kick is positively addictive. It’s almost like the warmth provided by the chilli-infused simple syrup makes the tingle from the tequila last a little longer, which is very much welcomed by my friends and I. Serve these in tumblers, over ice with a few slices of lemon and keep the jug close, you’ll need a top up before you know it!
Chilli-infused MargaritasPrint Pin Rate
chilli-infused simple syrup
- 2 cups water
- 1 cup sugar
- 4 red chillies sliced in half from the stem down
for the margaritas
- 150 ml blanco tequila silver
- 150 ml triple sec
- 150 ml freshly squeezed lime juice
- 100 ml chilli-infused simple syrup
- 3 cups roughly crushed ice
- 3 limes thinly sliced
- To make the syrup, bring the ingredients to a boil and allow to bubble for 5 minutes until thickened slightly.
- Remove from the heat and set aside to cool.
- To make the Margaritas, combine all the ingredients in a large jug and allow to stand for 10 minutes before serving in tumblers with ice.