health
Cocktail of the week: 2210 by Natty Can Cook’s scotch bonnet margarita – recipe
A margarita with an aromatic kick from south London’s coolest Caribbean eatery
TL;DR
- The scotch bonnet infusion provides a subtle, aromatic flavor rather than aggressive heat.
- The chili-infused tequila base can also be used in other tequila cocktails like a spicy vampiro.
- To infuse tequila, slice ¼ scotch bonnet and add to 350ml blanco tequila for 30-60 minutes, then strain.
- The infused tequila can be stored in the fridge for up to a month.
- To make the drink, shake 40ml infused tequila, 20ml triple sec, 25ml lime juice, and 10ml agave syrup with ice.
- Double strain into a chilled coupe glass, optionally rimmed with Tajín, or serve in a rocks glass with fresh ice and garnish with a lime wheel.