Jalapeño Margharita.

With Halloween also comes Dia de los Muertos, the Mexican day of the dead. It seemed only appropriate to celebrate with a Tequila tipple. This recipe is made with some spicy jalepeños to give it an extra kick. Feel free to swap out the tequila for a smokey mezcal to give the spice some more substance.

50ml tequila (gold is preferable) 25ml triple sec
1 lime
1 tsp agave syrup

2 slices of jalepeño
sea salt akes for the rim
ice cubes
I like to use a big chilli to garnish

Squeeze the juice from the limes, dip the top of the rim of the glass into the lime juice, then into a pile of sea salt akes to get them to stick to the rim. Then put all of the juice, the tequila, triple sec, agave, jalepeño slices and ice into a shaker. Shake and strain into the salted glass and garnish with a lovely green chilli.