If you like your cocktails with a little fire, this Chilli Oil Margarita will be your new favourite. It’s smoky, spicy, and full of bold, zingy flavour thanks to a chilli oil-infused tequila. The salted rim with a touch of chilli oil gives each sip a savoury kick that’s super moreish. It’s perfect for weekend drinks, happy hour with mates, or any time you want to shake things up with a spicy twist on a classic.
Infuse the tequila:
½ jar Marion’s Kitchen Chilli Oil
1 whole bottle tequila
¼ cup coarse salt
½ tsp Marion’s Kitchen Chilli Oil (for salt rim)
Cocktail:
60ml (2 oz) chilli oil-infused tequila
30ml (1 oz) orange liqueur (e.g. Cointreau, Triple Sec, or Grand Marnier)
22–30ml (0.75–1 oz) freshly squeezed lime juice
Chilli coarse salt, for rimming
Lime wedge or wheel, to garnish (optional)
Ice
- In a large jar, combine half a jar of Marion’s Kitchen Chilli Oil with a full bottle of tequila. Stir well, seal the jar, and place it in the freezer overnight or until the fat solidifies.
- While the tequila infuses, mix ¼ cup of coarse salt with ½ teaspoon of chilli oil. Stir to combine, then set aside to dry. This will be your spicy salt for rimming the glass.
- Once the fat in the infused tequila has solidified, strain the mixture through a clean cloth or coffee filter to remove the solids. Transfer the strained tequila to an airtight bottle.
- Run a lime wedge around the edge of your glass and dip the rim into the chilli salt to coat evenly.
- Fill a cocktail shaker with ice. Add 60ml of the chilli oil-infused tequila, 30ml of orange liqueur, and 22–30ml of freshly squeezed lime juice.
- Secure the lid and shake the cocktail vigorously for 15–20 seconds, until the outside of the shaker feels frosty.
- Strain the margarita into your prepared glass. Garnish with a lime wedge or wheel, if desired. Enjoy!
