Amante Picante
Photography by Liz Clarkson.
This impressive tequila cocktail offers a satisfying balance of sweet, spicy, salty and bitter. Perfect with brunch burritos or even eggs on toast.
Serves: 4
INGREDIENTS
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 tsp Angostura bitters
1 tablespoon Himalayan pink salt
1 lime wedge
ice
METHOD
In a pitcher, muddle the cucumber, jalapeno and coriander.
Add tequila, lime juice, sugar syrup and bitters. Stir.
Place salt in a saucer, run lime wedge over rim of each glass and twist in the salt to coat.
Fill cocktail shaker with ice and, working in batches, shake, adding ice between each batch.
Pour into glasses, top with a few coriander leaves and serve.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.