Chilli-infused Margaritas

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).

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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!

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Chilli-infused Margaritas

Prep Time

15 mins

Cook Time

5 mins

Total Time

20 mins

 

Course: Cocktails, Drinks, Margaritas

Author: Alida Ryder

Ingredients

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

Instructions

1. To make the syrup, bring the ingredients to a boil and allow to bubble for 5 minutes until thickened slightly.
2. Remove from the heat and set aside to cool.
3. 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.