This zingy cocktail is a fun riff on the classic. To make the jaggery syrup, mix one part jaggery with one part water in a pan, bring to the boil, then cool
- Serves: 1 person
- 50ml tequila (we used Ocho Blanco)
- 4betel leaves, thinly sliced (available at most Indian or Bangladeshi supermarkets)
- pink himalayan salt, for the rim
- 40ml lime juice
- 15ml jaggery syrup
Step 1Pour the tequila into a clean, sealable container and add the betel leaves. Leave to infuse in a cool, dark place for four to five days.
Step 2Pour some pink himalayan salt onto a plate and some lime juice into a bowl. Dip half the rim of a coupe glass into the lime juice, then the salt to coat.
Step 3Shake the infused tequila, jaggery syrup and lime juice in a cocktail shaker with ice, then strain the drink into the glass.