Spicy Margarita With Chili Salt Food

SPICY MARGARITAS

Steps:

• Prepare the glasses: Remove a strip of zest from one of the limes using a vegetable peeler. Juice the limes; you'll need 6 tablespoons (3 ounces) juice. Spread 3 tablespoons salt on a small plate. Rub the lime peel and a little of the juice around the rims of 6 glasses and then dip the rims in the salt. Fill the glasses with ice.
• Make the margaritas: In a pitcher, stir together the tequila, Cointreau, chile slices, red pepper flakes and lime juice. Pour into the glasses.

SPICY MARGARITA

Steps:

• Put the Spicy Salt on a plate. Dip the rim of a chilled margarita glass into the mixture to coat the edge. Fill a cocktail shaker with ice. Add the tequila, lime juice, Simple Syrup and orange liqueur. Cover and shake until mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.) Strain the margarita into the prepared glass.

SPICY MARGARITA

Steps:

• Run the edge of a rock glass with lime, then dip in a shallow dish of Chile-Lime Rub. Fill the glass with ice.
• To a cocktail shaker with ice, add the tequila, lime juice, poblano liqueur and triple sec. Shake well. Pour into the glass and garnish with a lime wedge.
• Mix together the chile powder, salt, cumin, cayenne, coriander, sugar and lime zest in a shallow dish.

CHILI LIME MARGARITA

Steps:

• Combine tequila and peppers in an airtight container. Allow the tequila to infuse for at least 5 to 8 hours (or more if you want it H-O-T).
• When ready to make the margarita, stir together ingredients for chili salt in a small bowl. Rub a margarita or cocktail glass with the lime wedge, then rim with chili salt.
• In a shaker filled with ice, combine chile infused tequila, lime juice, triple sec and agave. Shake vigorously.
• Fill rimmed glass with ice. Strain margarita into the glass and serve.

SPICY MARGARITA

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.