The secret to this is to allow the chilli to marinate in the sugar syrup for at least a couple of hours before serving. The longer you leave it, the spicier it’ll be!
Ingredients
- 60 mls tequila
- 10mls chilli syrup (see below)
- 1 lime
- Salt
Method
Pour tequila, chilli syrup and the juice of half your lime into a cocktail shaker with ice and shake well. Pour salt into a saucer or shallow bowl, moisten the rim of your shot glasses, and invert them into the salt to make the salt stick to the rim. Strain the tequila mix equally into the glasses and serve with a slice of lime.
To make the chilli syrup:
Ingredients:
- 1 small red chilli (seeds removed if desired)
- 1 cup water
- 1 cup sugar
Method
In a saucepan over medium heat, stir the water and sugar together. Bring to the boil and add the chilli. Simmer for a couple of minutes, remove from heat and allow to cool completely. Pour the syrup into a clean glass jar or bottle and refrigerate. The syrup will last up to a month when kept in the fridge.
