This impressive tequila cocktail offers a satisfying balance of sweet, spicy, salty and bitter. Perfect with brunch burritos or even eggs on toast.
¼ telegraph cucumber, seeds removed and sliced thinly
½ jalapeno chilli, thinly sliced
180ml fresh lime juice
100ml sugar syrup
1 tsp Angostura bitters
1 tablespoon Himalayan pink salt
1 lime wedge
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.