Popcorn Jalapeño Margarita

Single serving

1½ ounces (42½ ml) Tromba Reposado popcorn-infused tequila ½ ounce (14 ml) homemade lime liqueur or Cointreau 2 ounces (56½ ml))lime juice

Serve up a pitcher (Eight to 10 servings)

1 750-millilitre bottle of Tromba Reposado popcorn-infused tequila 2 cups (500 ml) homemade lime liqueur or Cointreau 2 cups (500 ml) lime juice ½ cup (125 ml) simple syrup for extra sweetness due to larger amount being made

1. Combine all ingredients into a Boston Shaker, or whatever cocktail shaker you have, and shake aggressively. You want to shake for a good 30 seconds – singing “Happy Birthday” in your head is a good measurement of this. Shake well, as you want the ice to break into smaller pieces.

2. For the pitcher, pour all ingredients over ice in a pitcher and stir to combine and then pour into glasses and garnish.

3. Blending your margarita will water it down, so I do not recommend this. If you choose to use a blender, add an extra half ounce each of lime juice and homemade liqueur to ensure your cocktail is still flavourful.

4. Rub a lime wedge around the rim of your margarita glass to ensure the jalapeño salt will stick to the glass. Do not strain your cocktail, simply open your Boston Shaker and empty all contents into the salt-rimmed glass.

5. Garnish with popcorn shoots, thinly sliced jalapeños and jalapeño oil (optional) for extra spice.

Enjoy!