Fizzy Spicy Margarita

Instructions

• 1

  To make the lime syrup, place the lime slices and sugar in an airtight container and refrigerate overnight. Add the water and stir until dissolved. Strain the syrup through a wet cheesecloth and discard the solids. Transfer to an airtight jar or container.

  Tip: The syrup can be stored in the fridge for up to 3 months.
• 2

  Combine the tequila and jalapeño pepper in a large jug. Allow to infuse for at least 30 minutes and up to overnight. Strain the tequila through a wet cheesecloth and discard the solids.

• 3

  Place 230ml of the jalapeño tequila, 210ml of the lime syrup, supersawa and water in a large measuring jug and stir to combine.

• 4

  Using the funnel, pour into the InFizz bottle. Top with the FusionCap™ and twist to lock.

• 5

  With the Tilt Head in the tilted position, insert the bottle and twist to lock. Push the bottle down into the vertical position. Press the Carbonating Lever at 1 second intervals, twice, to lightly carbonate or up to 6 times for maximum fizz.

• 6

  Move the Tilt Head into the tilted position and remove the bottle. Gradually slide the switch to the right to release the excess gas. Slide the switch back to the left if the bubbles rise too quickly.

• 7

  Pour into serving glasses rimmed with chilli salt and garnish with lime wedges to serve.