1 large egg white, size 7, lightly whisked
2 tablespoons sea salt
11/2 cups freshly squeezed lime juice ½ cup caster sugar 300ml tequila 100ml Cointreau crushed ice limes, halved, to serve
Put the egg white in a small bowl and the salt into a shallow saucer. Dip each glass first into the egg then the salt to decorate.
Put the lime juice in a blender with the caster sugar and whizz to dissolve the sugar. Add the tequila and cointreau and stir to combine. Fill glasses with crushed ice and pour over the margarita mixture. Serve with limes for squeezing. SERVES 6