A whole chopped bird’s eye chilli goes into the shaker with blood orange juice, tequila and a simple syrup.
A bit of bright red pul biber with sea salt around the rim, and suddenly my Elephant & Castle kitchen turns into a holiday destination.
2 shots of tequila
2 shots of blood orange juice
1 shot of simple syrup (1:1 ratio of water and caster sugar, heated to dissolve and cooled)
1 bird's eye chilli
1 slice blood orange, to serve
Tip pul biber and sea salt onto a plate. Rub the slice of orange gently around the rim of a martini glass or coupe, and dip the rim into the pul biber salt.
Chop the chilli.
Add it to a cocktail shaker with the other ingredients (apart from the orange slice).
Shake it well and strain into the glass.
Add the blood orange slice and enjoy!