Spicy margarita recipe
 This spicy margarita is the perfect balance of sharp, sweet and heat. The rim is coated with a Mexican seasoning made of powder, salt and tangy citric acid. Don't skip it. 1 red chilli, sliced50g/1¾oz caster sugar 1 red chilli, sliced 50g/1¾oz caster sugar 1 lime wedge1 tsp chilli-lime seasoning, for the garnish100ml/3½fl oz tequila50ml/2fl oz triple sec10ml/2 tsp chilli syrup (from above) 25ml/1fl oz lime juice25ml/1fl oz lemon juice ice cubes 1 lime wedge 1 tsp chilli-lime seasoning, for the garnish 100ml/3½fl oz tequila 50ml/2fl oz triple sec 10ml/2 tsp chilli syrup (from above) 25ml/1fl oz lime juice 25ml/1fl oz lemon juice ice cubes Method Start by making the chilli syrup. Put the sliced red chilli into a small saucepan and add the caster sugar and 50ml/2fl oz water. Heat until the sugar has dissolved and the mixture is simmering. Turn off the heat and leave to cool completely. If you like you can cover it and store in the fridge overnight. Strain the mixture into a clean jug or glass and discard the chilli pieces.When you’re read to make the cocktail, rub a wedge of lime around the rims of 2 tumblers. Sprinkle the chilli-lime seasoning onto a small plate or saucer then dip the glasses into the salt so it sticks to the rim. Set aside. Pour the tequila, triple sec, chilli syrup, lemon and lime juices into a cocktail shaker. Add a handful of ice cubes and shake well. Fill your prepared glasses with fresh ice cubes then strain the cocktail into your prepared glasses. Garnish with a whole chilli or slices. Start by making the chilli syrup. Put the sliced red chilli into a small saucepan and add the caster sugar and 50ml/2fl oz water. Heat until the sugar has dissolved and the mixture is simmering. Turn off the heat and leave to cool completely. If you like you can cover it and store in the fridge overnight. Start by making the chilli syrup. Put the sliced red chilli into a small saucepan and add the caster sugar and 50ml/2fl oz water. Heat until the sugar has dissolved and the mixture is simmering. Turn off the heat and leave to cool completely. If you like you can cover it and store in the fridge overnight. Strain the mixture into a clean jug or glass and discard the chilli pieces. Strain the mixture into a clean jug or glass and discard the chilli pieces. When you’re read to make the cocktail, rub a wedge of lime around the rims of 2 tumblers. Sprinkle the chilli-lime seasoning onto a small plate or saucer then dip the glasses into the salt so it sticks to the rim. Set aside. When you’re read to make the cocktail, rub a wedge of lime around the rims of 2 tumblers. Sprinkle the chilli-lime seasoning onto a small plate or saucer then dip the glasses into the salt so it sticks to the rim. Set aside. Pour the tequila, triple sec, chilli syrup, lemon and lime juices into a cocktail shaker. Add a handful of ice cubes and shake well. Pour the tequila, triple sec, chilli syrup, lemon and lime juices into a cocktail shaker. Add a handful of ice cubes and shake well. Fill your prepared glasses with fresh ice cubes then strain the cocktail into your prepared glasses. Garnish with a whole chilli or slices. Fill your prepared glasses with fresh ice cubes then strain the cocktail into your prepared glasses. Garnish with a whole chilli or slices. Recipe tips If you want the syrup to be hotter, leave the chilli slices in the syrup overnight before straining. You can also use a hotter chilli. If you want it to be milder, then deseed some or all of the chilli slices before making.