Mango and jalapeño margarita

You’ll need

• • For the Jalapeño simple syrup (Makes just over 1 cup syrup)
• 1 x cup sugar
• 1 x cup water
• 2 x jalapeños, sliced in half
• • For the glass rim
• 1 tsp x chili powder
• 1 tsp x salt
• • For the Margarita
• 1 x cup mango cubes, you can use fresh or frozen (I find using frozen mango quite okay and less prep work)
• 90ml x jalapeño simple syrup
• 135ml x tequila
• 45ml x Contreau or triple sec
• 90ml x freshly squeezed lime juice

Method

1. To make the jalapeño simple syrup, combine the water and sugar on low heat until the sugar has dissolved.
2. Remove from heat, add the jalapeños and let it steep until room temperature.
3. Strain the mixture using a fine sieve into a lidded jar. Store in the fridge until ready for use.
4. To make the rim for your glass, mix the chilli powder and salt together and place on a small plate.
5. Wet the rim of your glasses using the leftover lime wedges and then dip the glass rim in the chili powder/salt mixture.
6. Fill the glasses with ice whilst you get on making the cocktail.
7. Place the mango and jalapeño simple syrup in a high powdered blender and blend until smooth.
8. Fill a shaker with a few ice cubes and pour in the mango/simple syrup mixture, tequila, Contreau/triple sec and lime juice.
9. Shake until chilled.
10. Pour evenly into two glasses and drink immediately!