Ingredients

Method

• 4 T sugar
• 4 T water
• 1 cup good-quality tequila
• 2 x 400 ml coconut milk cans
• 15 g coriander
• 3 limes, zested and juiced
• ½ red chilli, roughly chopped
• 3 T ginger, grated
• ¼ cup coconut liqueur

Method

Ingredients

Heat the sugar and water in a saucepan over a medium heat until all the sugar has dissolved. Remove from the heat and allow to cool.

Place the tequila, coconut milk, coriander, lime zest and juice, chilli, ginger and coconut liqueur in a blender. Add the sugar syrup and a glass of crushed ice and blend.

Serve in tall glasses.