Preparation time
less than 30 mins
Cooking time
no cooking required
Serves
Serves 1
By Carmen O’Neal
From Saturday Kitchen
Ingredients
- 50ml/1¾oz blanco tequila
- 20ml/⅔oz lime juice, plus extra for the glass
- 20ml/⅔oz pickle juice
- 10ml/⅓oz hot honey
- 10ml/⅓oz corn liqueur
- chili salt, to garnish
Method
Add all the ingredients except the chilli salt to a cocktail shaker with ice. Shake until cold.
Coat the rim of your tumbler with lime juice and dip into the chilli salt.
Fill the tumbler with ice and strain in the cocktail.
