Vegan Drinks: Cocktails from the Cupboard #3

Over the last few weeks, Rob Simpson, Group Bar Manager at the Clove Club Restaurant Group, has been sharing the know-how behind his favourite cocktails.

In celebration of Cinco de Mayo this week, Rob created a Frozen Chilli Pineapple Margarita for us to enjoy. It’s both tropical and refreshing, but has a subtle, fiery, kick, which adds a great dimension to an already great cocktail. Raid your cupboards for the ingredients, and give this cocktail a go.

You’ll need:

• 25ml mezcal or tequila
• 1 whole lime (or lemon)
• 3 tbsp agave syrup (or maple syrup)
• A spoonful of pineapple chunks (fresh or tinned)
• A squeeze of hot sauce (we used tabasco)
• 2 handfuls of ice

Method:

• Step one: squeeze the juice of a whole lime into a blending cup
• Step two: add 3 spoonfuls of agave syrup
• Step three: add a spoonful of pineapple chunks, plus a few extra spoonfuls of the juice
• Step four: add a squeeze of your hot sauce of choice
• Step five: add a shot of mezcal or tequila
• Step six: add two big handfuls of ice
• Step seven: whizz until smooth in a blender (we use a nutribullet)
• Step eight: pour into your glass of choice, garnish and enjoy!