Scotch bonnet tepache margaritas
by GBC Kitchen

Ingredients

Store Cupboard

  • 150g of sugar

Beverages

  • 1.5l water
  • 25ml of Cointreau

Fruit & Vegetables

  • 1 pineapple, ripe
  • 1 Scotch bonnet chilli, pierced but left whole
  • 3 limes, juiced
  • 2 slices of fresh pineapple, for garnish

Frozen

  • ice

Alcohol

  • 50ml of white tequila

  • 25ml of simple syrup