Place the water and sugar in a small saucepan and heat over medium heat. Stir until the sugar has dissolved, then add the chopped chillies. Simmer gently for 5 minutes, then strain out the chillies and leave the syrup to cool completely. Store the remaining syrup in a sealed jar in the fridge, where it will keep for up to 2 weeks. Mix 2 tablespoons of coarse salt with ½ teaspoon of chilli powder on a small plate. Rub a lime wedge around the rim of your glass and dip the rim in the chilli-salt mixture so that it is nicely coated.

Fill a cocktail shaker with ice and add:

• 60 ml tequila
• 30 ml triple sec
• 30 ml lime juice
• 15 ml agave syrup

15 ml chilli-infused sugar syrup

Shake vigorously for 15–20 seconds. Fill the prepared glass with fresh ice. Pour the margarita through a strainer into the glass (without the ice from the shaker). Garnish with a lime wheel on the rim and, if desired, a small red chilli pepper on top for a festive accent.

Cheers!