Spicy Chilli and Ginger Margarita Recipe
Our favourite bar in East London has shared the recipe for its punchy chilli and ginger Margarita. Deano Moncrieffe and Emma Murphy opened Hacha in 2019, aiming to make agave spirits more accessible, with an ever-changing list of 25 bottles on the menu alongside its award-winning Mirror Margarita. This recipe combines a lip-puckering blend of zingy ginger and lemon, along with a spicy kick from both Scotch bonnet and jalapeño chillies.
‘The last time I was in Mexico 14 months ago, I experienced the best chilli-mezcal Margarita, and this is my version of that cocktail. The use of two types of chilli with different characteristics inspired me to explore this combination further. Chillies offer more than just heat; there is a deeper layer of flavour to discover when researching and experimenting with their varieties.’
Whenever I visit Oaxaca, I know I am in for a treat, tasting mezcals and agave spirits that are not available anywhere else in the world, leading to the most unique Margaritas. Mexico boasts an incredible array of food and drink across its regions, which extends to mezcal and tequila as well.
Ingredients
- 50ml mezcal
- 1/4 lemon drop chilli (seeds removed)
- 1/4 Scotch bonnet chilli (seeds removed)
- 1/4 jalapeño chilli (seeds removed)
- 25ml freshly squeezed lemon juice
- Inch of ginger
- 20ml sugar syrup
Method
- Place the chillies into the mezcal, shake, and leave to infuse for 5 minutes.
- Place the ginger into the lemon juice, shake, and leave to infuse for 5 minutes.
- Fill the cocktail shaker with cubed ice. Strain the mezcal into the shaker and add the lemon juice with the ginger pieces.
- Shake hard until the shaker is very cold.
- Double strain into a chilled glass rimmed with salt flakes.
