Served over crushed ice in a short glass, garnished with a wedge of pink grapefruit and a sprig of fresh thyme,  this margarita cocktail is one you’d be proud to set down in front of guests. For those who like an extra kick, you can increase the chilli in the salt mix or even add a slice of fresh chilli into the shaker. The recipe below serves two, but you can easily scale it up if you’re making margaritas for a bigger group.

Ingredients

• 100ml fresh pink grapefruit juice
• 100ml tequila blanco
• 50ml triple sec (or Cointreau)
• Juice of 1 lime (or lemon)
• Crushed ice
• Pink grapefruit wedges and thyme sprigs for garnish

For the chilli salt:

• 2 tbsp coarse sea salt
• ½ tsp chilli powder

Method

1. Mix the sea salt and chilli powder on a small plate. Rub a grapefruit wedge around the rim of two glasses, then dip the rims into the chilli salt to coat.
2. Fill the glasses with crushed ice.
3. In a shaker, combine grapefruit juice, tequila, triple sec, and lime juice. Shake well until chilled.
4. Strain into the prepared glasses.
5. Garnish with a wedge of pink grapefruit and a sprig of thyme. Serve immediately.