Scotch bonnet margarita recipe from 2210 by Natty Can Cook

Don’t be put off by the name — this isn’t blow-your-head-off hot. The scotch bonnet infusion is quick, so the flavour is subtle and aromatic rather than aggressive, and the chilli-infused base would also work in other classic tequila cocktails, especially a spicy vampiro.

For the infusion: ¼ scotch bonnet, thinly sliced, dropped into 350ml blanco tequila. For the drink: 40ml scotch bonnet‑infused blanco tequila, 20ml triple sec, 25ml fresh lime juice and 10ml agave syrup; Tajín to rim the glass and a lime wheel are optional. To infuse, leave the sliced chilli in the tequila for half an hour (and no more than an hour), then strain and discard the solids.

Decant the tequila into a clean jar, seal and store in the fridge for up to a month. To build the cocktail, measure all the liquids into a shaker, fill with ice and shake hard for 10–12 seconds. Double strain into a chilled coupe rimmed with Tajín if you like, or into a rocks glass filled with fresh ice, then garnish and serve with the optional lime wheel.

scotch bonnet, margarita, blanco tequila, infusion, triple sec, lime juice, agave syrup, tajín, vampiro, cocktail