Pineapple Chili Margarita - Serves 4
• 100ml Reposado
• 840ml Pineapple Lime Happy Culture Kombucha
• 1 red birds eye chili
• 1/3 cup white sugar
• 1/3 cup water
Egg white (optional)
Pink salt (optional)
(Designed and shot by the Culinary Cartel)
- Finely slice your birds eye chili and add this to a small pot along with the sugar and water. Cook on a medium heat until the sugar is dissolved then set aside and allow to cool.
- Pop your Reposado into a large jug, along with half the chili simple syrup (you can add more later to taste). Mix the two together before pouring in your kombucha. Give everything a final stir and a taste (add more chili syrup or Reposado if you want) and top up the jug with lots of ice.
- To serve dip the rims of your margarita glasses in an egg white. Grind some Himalayan pink salt onto a plate and roll the egg white dipped rims in it until they are covered in a thin layer of salt.
Meaning “aged” or “rested” is mellow and aged and is our senior member of the pride. It is rested for 3 - 6 months in oak barrels resulting in a smooth, sweeter flavour with hints of smoky finish.