Spicy chili margarita

By MasterChef Canada
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  • 2 ounces tequila blanco
  • 1 ounce orange liqueur
  • 1/2 ounce seared chili syrup
  • 1 ounce lime juice
  • Himalayan sea salt
  • Chilis, for garnish


  1. For the seared chili syrup, in a cast iron, lightly sear chilis. 
  2. Fill a sterilized jar halfway with sugar and seared chilis.
  3. Pour in boiling water and stir until sugar crystals dissolve.
  4. Allow syrup to cool and remove seared chilis. Keep refrigerated after first use.
  5. To make the cocktail, rim the coupe with himalayan sea salt.
  6. Fill the shaker with ice and pour two ounces of tequila blanco, one ounce of orange liqueur, 1/2 ounce of seared chili syrup, and one ounce of lime juice.
  7. Shake for 20 seconds.
  8. Strain cocktail into coupe and garnish with chili.

Recipes c/o Dave Osorio, The Minister Group

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