Cocktail of the week: Four Hundred Rabbits’ bayleaf freezer margarita - recipe

It’s as easy to make one of these as it is to make 20, so it’s the ideal drink for a party. The infused sugar syrup has a savoury edge, with a hint of spice and aromatics, and is a taste we’ve acquired to such an extent that we can’t drink a normal margarita ever again.

For the bay leaf and peppercorn syrup (optional)
400g demerara sugar
200ml water
5 fresh bay leaves
3 dried bay leaves
20 peppercorns

For the margarita mix
210ml bay leaf and peppercorn syrup (see above and method), or standard sugar syrup
1 x 700ml bottle tequila
½ bottle (350ml) triple sec
Sealable, freezer-proof bottles
, for storing

To serve
1 lime wedge, to rim the glass and to garnish
Tajín spice mix (Mexico’s favourite spice mix, made with dried chilli, lime and salt), to rim the glass
50ml margarita mix (see above and method)
Juice of ½ lime

First, make the sugar syrup. Put everything in a pan, bring up to a boil, then simmer for five minutes, stirring to dissolve the the sugar. Leave to cool to room temperature, then store in the fridge; don’t strain it until you make the drink. It will now keep for weeks, and the longer it sits, the more aromatic it will become.

Strain the syrup, then pour into a large measuring jug with the tequila and triple sec, and stir to combine. Decant into sealable bottles and freeze.

Rub the rim of a margarita glass with the lime wedge (save it to use as a garnish), then dip the wet rim in the spice mix, to coat. Add ice, 50ml margarita mix and the lime juice, and stir to dilute, until the edges of the ice cubes are slightly rounded. Drop in the lime wedge. Done.

Daniel Edwards, co-founder, Four Hundred Rabbits, London

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