1. Finely slice your birds eye chilli and add this to a small pot along with the sugar and water. Cook on medium heat until the sugar is dissolved then set aside and allow to cool.
2. Pop your tequila into a large jug, along with half the chilli simple syrup (you can add more later to taste). Mix the two together before pouring in your kombucha.
3. Give everything a final stir and a taste (add more chilli syrup or Reposado if you want) and top up the jug with lots of ice.
4. To serve dip the rims of your margarita glasses in an egg white. Grind some Himalayan pink salt onto a plate and roll the egg white dipped rims in it until they are covered in a thin layer of salt.

Start to finish you are done and drinking in 10 minutes flat, how easy was that?

Happy cooking x