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50ml reposado tequila
25ml triple sec or Cointreau
25ml lime juice
10ml sugar syrup
3 jalapeño slices
15ml jalapeño brine
1 small wedge lime
2 tsp fine crystal sea salt
1/4 tsp chilli powder
1 large ice cube, frozen with chilli slices
1. To prepare the glass, first mix the salt and chilli powder on a small plate. Run the lime wedge around half the rim of a round tumbler or margarita glass and then dip into the chilli salt. Add the ice cube to the glass.
2. Put the tequila, triple sec, line juice, syrup, jalapeño slices and brine into a cocktail shaker. Fill three-quarters full with ice and shake until well mixed and chilled. Strain into the glass over the ice.