Jeffreys Spicy Margarita Recipes

Steps:

• Preheat a grill to high heat.
• Grill the pineapple and chile on both sides until charred, 2 to 3 minutes per side. Let cool.
• Use the lime wedges to moisten the outer rims of 2 rocks glasses; dip in the salt. Fill with ice and set aside.
• Muddle the chile and pineapple in a shaker until broken up. Add the tequila, pineapple juice, triple sec and lime juice. Shake vigorously for 30 seconds.
• Strain into the glasses over the ice. Garnish each with a lime wheel.

Steps:

• First, make the chilli syrup. Put the sliced chilli and sugar in a saucepan with 50ml water. Bring to a simmer over a low- medium heat, stirring until the sugar has dissolved. Turn off the heat and leave to cool completely.
• For the salt rim garnish, mix all the ingredients together and tip onto a shallow plate. Brush the rims of four tumblers with a little water, then dip the rims in the chilli-salt mixture. Set aside while you make the margarita.
• Tip all the cocktail ingredients into a large cocktail shaker or blender and shake vigorously until the outside of the shaker feels cold, or pulse two or three times to combine. You want to chill, aerate and dilute the drink, but not completely crush the ice.
• Fill a large jug and the prepared tumblers with ice cubes, then strain the cocktail into the jug and stir well before pouring into the tumblers.