A tasty winter cocktail, the chilli in this margarita will help to warm your cockles
- 500g frozen raspberries
- 1 red chilli, halved and deseeded
- 6 tbsp caster sugar
- A few lime wedges, for the glasses
- extra caster sugar, for the glasses
- Juice of 5 limes
- 10 shots tequila
- Soda water or tonic water
Put the raspberries, chilli and 100m water and sugar in a pan and heat gently until the
raspberries break down. Allow to infuse for 10 mins, then strain through a sieve. You should have about 300ml juice. Leave to cool.
Rub the lime wedges around the rims of 10 margarita glasses, then dip each glass in sugar and put in the freezer for 5 mins.
Add the lime juice to the mixture and divide between the glasses.
Pour a shot of tequila into each and top up with soda or tonic water.