A south London Caribbean eatery is offering a margarita with an aromatic kick. The scotch bonnet margarita, from 2210 by Natty Can Cook, uses a quick chilli infusion that provides subtle, aromatic flavour rather than intense heat.
The recipe, created by chef and owner Nathaniel Mortley, begins by infusing blanco tequila with a quarter of a scotch bonnet chilli, thinly sliced. The chilli is left in the tequila for 30 minutes to an hour, then strained out. The infused tequila can be stored in the fridge for up to a month.
To make the drink, combine 40ml of the infused tequila with 20ml triple sec, 25ml fresh lime juice and 10ml agave syrup in a shaker. Fill with ice and shake hard for 10–12 seconds. Double strain into a chilled coupe glass, optionally rimmed with Tajín, or into a rocks glass filled with fresh ice. Garnish with a lime wheel if desired.
Mortley notes that the chilli-infused tequila also works well in other classic tequila cocktails, particularly a spicy vampiro.
