Make the Spiced Simple Syrup: In a small saucepan, combine the 200g of sugar and 240ml of water. Add the cinnamon sticks, star anise, cloves, and orange peel. Bring to a gentle simmer over medium heat, stirring until the sugar has completely dissolved.

Infuse the Syrup: Once simmering, reduce the heat to low and let it bubble gently for about 5 minutes. Then, remove the pan from the heat, cover it, and allow the spices to steep for at least 1 hour. What works best for me is leaving it for a couple of hours to get a really intense flavour infusion.

Strain and Chill: Strain the syrup through a fine-mesh sieve into a clean jar or bottle, discarding the spices and orange peel. Let it cool completely. You can speed this up by placing it in the fridge. This syrup will keep in an airtight container in the fridge for up to 2 weeks.

Prepare Your Glasses: On a small plate, mix together the 2 tbsp of sugar and 1 tsp of ground cinnamon for the rim. Run a lime or orange wedge around the rim of two rocks glasses. Dip the moistened rims into the cinnamon-sugar mixture, twisting to coat them evenly.

Combine the Cocktail Ingredients: Fill a cocktail shaker about two-thirds full with ice. Add 60ml reposado tequila, 30ml Cointreau, 30ml fresh lime juice, and 25ml of your cooled spiced simple syrup.

Shake Vigorously: Secure the lid and shake hard for about 15-20 seconds. You’ll know it’s ready when the outside of the shaker becomes frosty and well-chilled. This step is crucial for achieving the perfect texture and temperature. For a great guide, check out this article on how to properly shake a cocktail.

Serve and Garnish: Add a large ice cube (or a few smaller ones) to each of your prepared glasses. Strain the margarita from the shaker into the glasses. Garnish with a dehydrated orange slice and a single star anise, if you like. Serve immediately and enjoy!