Toast the festive season with our Christmas cocktail ideas, including sloe gin fizz and spiced negronis
Pour the tequila into a clean, sealable container and add the betel leaves. Leave to infuse in a cool, dark place for four to five days.
Pour some pink himalayan salt onto a plate and some lime juice into a bowl. Dip half the rim of a coupe glass into the lime juice, then the salt to coat.
Shake the infused tequila, jaggery syrup and lime juice in a cocktail shaker with ice, then strain the drink into the glass.