Fiery lime margaritas

Keep a batch of this chilli and cardamom sugar syrup in the fridge for making margaritas in next to no time.

Ingreadient

• 250g caster sugar
• 2 red chillies
• 5 cardamom pods
• 80ml tequila
• 3 unwaxed limes, juice of 2½, twists of zest
• Handful of ice

Step by step

1. Put the sugar in a pan with 250ml water. Pierce the chillies with a sharp knife several times and add to the pan. Crush the cardamom pods, add to the pan, then slowly bring to the boil over a medium heat, stirring occasionally to dissolve the sugar.
2. Once it boils, reduce the heat and leave to gently bubble away for 5 minutes. Leave to cool completely, then transfer to a jar and chill until needed (for up to 2 weeks). You can strain out the chillies and cardamom if you like or leave them in to carry on infusing
3. To make your margaritas, put 80ml of the chilli syrup into a cocktail shaker with the tequila, lime juice and a handful of ice. Put on the lid and shake vigorously for 10 seconds. Wipe the rim of two margarita glasses with the remaining lime half, dip in a little fine sea salt, then strain in the shaken margarita, dividing evenly between the glasses. Decorate with twists of lime zest to serve.