With tequila, chiles, and fresh grapefruit juice, this spicy drink smacks of South Texas. But ginger syrup takes it closer to Asia. For a sexy rim, mix together a 1:1 combo of fine sea salt and demerara or brown sugar on a plate. Run a lime wedge around the rim of the glass, then dip the rim in the salt-sugar mix to coat.
Ingredients
2 ounces Chile Citrus Tequila (see Notes)
1/2 ounce Ginger Syrup (see Notes)
2 ounces freshly squeezed grapefruit juice
Crushed ice
Soda water
Instructions
Pour the infused tequila, ginger syrup, and grapefruit juice into a shaker tin.
To get beautifully chewy cookies you’ll want to make sure you cream together your vegan butter and sugar properly. It’s easy to assume you’re done before the mixture is properly combined, so persevere for a good 5-6 minutes or until super fluffy.
I always advise sieving together dry ingredients for cookies as it guarantees an even distribution of the rising agents, but if you’re short on time, don’t worry. Just whisk together well.
My favourite cookie tip is to tap the tray of hot cookies on the counter before setting them to cool on a wire cooling rack. This deflates the puffed up cookies while still warm, making their centres chewy while the outside remains golden and crispy.
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