Keep a batch of this chilli and cardamom sugar syrup in the fridge for making margaritas in next to no time.
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Put the sugar in a pan with 250ml water. Pierce the chillies with a sharp knife several times and add to the pan. Crush the cardamom pods, add to the pan, then slowly bring to the boil over a medium heat, stirring occasionally to dissolve the sugar.
Once it boils, reduce the heat and leave to gently bubble away for 5 minutes. Leave to cool completely, then transfer to a jar and chill until needed (for up to 2 weeks). You can strain out the chillies and cardamom if you like or leave them in to carry on infusing
To make your margaritas, put 80ml of the chilli syrup into a cocktail shaker with the tequila, lime juice and a handful of ice. Put on the lid and shake vigorously for 10 seconds. Wipe the rim of two margarita glasses with the remaining lime half, dip in a little fine sea salt, then strain in the shaken margarita, dividing evenly between the glasses. Decorate with twists of lime zest to serve.
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