Amante Picante

Amante Picante


  • ¼ telegraph cucumber, seeds removed and sliced thinly
  • ½ jalapeno chilli, thinly sliced
  • handful coriander
  • 180ml tequila
  • 180ml fresh lime juice
  • 100ml sugar syrup
  • 1 teaspoon Angostura bitters
  • 1 tablespoon Himalayan pink salt
  • 1 lime wedge
  • ice

This impressive tequila cocktail offers a satisfying balance of sweet, spicy, salty and bitter. Perfect with brunch burritos or even eggs on toast

  1. In a pitcher, muddle the cucumber, jalapeno and coriander
  2. Add tequila, lime juice, sugar syrup and bitters. Stir

    Sugar Syrup

    Sugar Syrup

    1. The basic rule for making sugar syrup is to use equal parts sugar and water; so for every cup of water add a cup of sugar. Start with that ratio and, if you want it more or less sweet, adjust the next time you make it. Bring the water to the boil, then dissolve the sugar in the water, stirring constantly.
    2. Once dissolved remove from the heat. The longer the water boils, the thicker the syrup will be – and you don't want toffee. You're after a thickened but still liquid texture and remember it will thicken further as it cools.
    3. Once cooled completely, store in a screw-top jar. Your syrup will keep in the fridge for several months, but if you need it to last longer, add a splash of vodka.
    4. For a fuss-free natural alternative try agave syrup.
  3. Place salt in a saucer, run lime wedge over rim of each glass and twist in the salt to coat
  4. Pour into glasses filled with ice, top with a few coriander leaves and serve

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