classic chilli margarita.

Dietary: Vegan, gluten free, dairy free
Serves: 2
Prep Time: 10 mins
Total Time: 10 mins

Ingredients:
1 tbsp Murray River Salt Pink Flakes, lightly crushed between your fingers (for the rim)
1 tsp dried chilli flakes (for the rim)
1 lime wedge (for the rim)
120ml tequila blanco
60ml Cointreau or triple sec
60ml fresh lime juice (approx. 2-3 limes)
20-30ml agave syrup or sugar syrup, to taste
1 jalapeño, thinly sliced (remove the seeds for a milder margarita)
Pinch of Murray River Salt Pink Flakes
Ice

To Serve:
Extra jalapeño slices
Lime wedges

Method:

1. Combine the Murray River Salt Pink Flakes and chilli flakes on a small flat plate.

2. Run the lime wedge around the rim of each glass, then dip the rims into the chilli salt to coat. Set aside.

3. Add 4-5 jalapeño slices to a cocktail shaker and muddle gently to release their flavour.

4. Add the tequila, Cointreau, lime juice, agave syrup and a pinch of Murray River Salt Pink Flakes. Fill the shaker with ice.

5. Shake hard for 15-20 seconds, until the outside of the shaker is very cold.

6. Strain into the prepared glasses, either straight up in a margarita glass or over fresh ice in a tumbler.

7. Garnish with extra jalapeño slices, a whole jalapeño and lime wedges. Serve immediately.