Don’t be put off by the name, because this isn’t blow-your-head-off hot – the scotch bonnet infusion is quick, so the flavour is subtle and aromatic, rather than aggressive. The chilli-infused base would also work in other classic tequila cocktails, especially a spicy vampiro.

Scotch bonnet margarita

Serves 1

For the infusion
¼ scotch bonnet, thinly sliced
350ml blanco tequila – your favourite brand (mine is Don Juilo)For the drink
40ml scotch bonnet-infused blanco tequila (see above and method)
20ml triple sec
25ml fresh lime juice
10ml agave syrup
Tajín, to rim the glass (optional)
1 lime wheel, to garnish (optional)

First infuse the tequila. Drop the sliced chilli into the tequila, leave to infuse for half an hour (and no more than an hour max), then strain and discard the solids. Decant the tequila into a clean jar, seal and store in the fridge for up to a month.

To build the drink, measure all the liquids into a shaker, fill with ice and shake hard for 10–12 seconds. Double strain into a chilled coupe, rimmed with Tajín first, if you like (alternatively, strain into a rocks glass filled with fresh ice), then garnish and serve with the optional lime wheel.

• Nathaniel Mortley, chef/owner, 2210 by Natty Can Cook, London SE24