Big-batch spicy margaritas

Name: Big-batch spicy margaritas
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 1 medium cucumber, roughly chopped; 8 unwaxed limes, scrubbed and quartered, plus extra to serve (optional); 2 jalapeño chillies, deseeded and roughly chopped, plus extra to serve (optional); 50 ml sugar syrup; 1 tsp sea salt flakes; 400 ml tequila; 200 ml triple sec

Angela Hartnett makes this recipe for Nick Grimshaw and guest Paapa Essiedu on episode 15, 2026 of Dish, the Waitrose podcast. To eat, they have spicy prawn tacos with rhubarb & Scotch bonnet salsa, and the meal is paired with Tohu Sauvignon Blanc Awatere Valley.

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Serves6
CourseDrink
Prepare15 mins
Cook-
Total time15 mins

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1 medium cucumber, roughly chopped
8 unwaxed limes, scrubbed and quartered, plus extra to serve (optional)
2 jalapeño chillies, deseeded and roughly chopped, plus extra to serve (optional)
50ml sugar syrup
1 tsp sea salt flakes
400ml tequila
200ml triple sec

To serve

sea salt flakes
Cooks’ Ingredients Mexican Style Seasoning

Put all the margarita ingredients in a high-speed blender, then whizz to a liquid, working in batches if needed. Strain through a sieve over a bowl, letting the liquid drip through without pressing it, then discard the pulp. Cover and store in the fridge for up to 3 days.
When ready to serve, mix the salt and Mexican seasoning on a plate or in a shallow bowl. Dip the rim of your glasses in water, then roll in the spicy salt mixture. Fill the glasses with ice and pour the chilled margarita over. Add a jalapeño or lime slice if you’re feeling fancy.