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CHILLI
Turn up the heat with fresh, dried, flaked and powdered chillies to bring extra oomph to your cocktails
Oil
Ingredients
500ml extra-virgin olive oil
5 tsp mixed dried chilli flakes
2-3 whole dried chillies
Method
Heat the olive oil and chilli flakes in a pan over a low heat for 5 minutes. Remove from the heat and allow to cool. Pour into a sterilised bottle. Add the whole dried chilies, then seal. Use a drop to top your cocktails.
Salt
Ingredients
1 tbsp kosher/fine flaked salt
1 tbsp chilli powder
1 tsp ancho chilli powder
½ tsp smoked paprika
Method
Mix all the ingredients together and use to rim/ half rim the glass for your Margarita.
Spirits
Ingredients
2-3 medium chillies (jalapeño for a mild flavour; habanero for more heat)
500ml vodka/tequila/ bourbon
Method
Halve the chillies, add to a sterilised bottle or jar, then pour the alcohol over. Check for taste – from a few hours to several days. Once infused to your liking, discard the chillies. Use as a base for your drinks.
Ice lollies
Ingredients
500g mango flesh
Juice and zest of 2 limes
140g golden caster sugar
¼ tsp hot chilli powder
500ml tequila
Syrup
350g caster sugar
350g water
Pared zest of 4 limes, cut into strips
2 red chillies, deseeded and sliced
Method
Heat the sugar and water and allow to dissolve. Add the lime zest and chillies. Simmer for a couple of minutes then allow to cool. Place the syrup into sterilised bottles. Infuse for at least 24 hours. To use, add to ginger beer for a tasty non-alcoholic tipple, or add to tequila and top with tonic.
Method
Place the mango flesh in a blender and process until smooth. Pour through a fine mesh strainer. Add the remaining ingredients and mix together until smooth. Divide the mixture between 10 ice lolly moulds and place in the freezer. Chill for 30-45 minutes or until just starting to freeze, then add lolly sticks. Freeze for at least 4 hours and you have your cocktail on a stick.