Waitrose and Partners
Coriander & jalapeño margaritas

Coriander & jalapeño margaritas

A herbaceous twist on a classic cocktail. 

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  • Serves2
  • CourseDrink
  • Prepare15 mins
  • Cook-
  • Total time15 mins

Ingredients

  • 1 tsp caster sugar
  • 3 limes
  • 1 tsp sea salt flakes, lightly crushed
  • ½ x 25g pack Cooks’ Ingredients Coriander, plus a few sprigs for garnish
  • ½ Cooks’ Ingredients Jalapeño Chilli, roughly chopped
  • 3 cm piece cucumber, roughly chopped
  • 100ml tequila
  • 40ml triple sec
  • 2 handfuls ice cubes

Method

  1. Mix the sugar with 1 tsp boiling water, stir to dissolve, then set aside to cool. Prepare 2 short tumbler glasses. Rub the rims with a cut wedge of lime. Scatter the salt and 1 tsp Cooks’ Ingredients Mexican Style Seasoning, if liked, over a small plate and dip the rims of the glasses in it.

  2. Muddle the coriander, jalapeño and cucumber in a cocktail shaker or tall jug for 1 minute to break down and release the flavours. Use the end of a rolling pin if you don’t have a cocktail set.

  3. Squeeze the limes to give 50ml juice. Add the sugar syrup, tequila, triple sec and lime juice to the shaker or jug, muddle again briefly, then fill the container with ice.

  4. Fill the glasses with ice too, then strain the margarita over the top. Garnish each glass with a sprig of fresh coriander.

Cook’s tip

Batch up this cocktail recipe, without adding the ice, and store in a bottle in the fridge ahead of a big party. It will keep for 3 day

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