Fiery lime margaritas

Summary

Keep a batch of this chilli and cardamom sugar syrup in the fridge for making margaritas in next to no time. nick grimshaw shakes up this recipe for angela hartnett and guest billy porter, on episode 5, season 7 of dish, the waitrose podcast. angela prepares greek chicken with orzo with green salad, and the meal is paired with both le mesnil blanc de blancs grand cru brut and zafeirakis malagousia. discover all recipes prepared by angela hartnett on the dish podcast. dish is available on apple podcasts, spotify or wherever you get your podcasts.

Step by Step

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.

Step 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

Step 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.