Cucumber Cilantro Margarita Food

CUCUMBER CILANTRO MARGARITA

Steps:

• To salt the rim of your glass, fill a shallow bowl with water. On a small plate, pour a circle of salt. Dip the rim of a rocks glass or margarita glass in the water, then dip it into the salt and set it aside.
• In the bottom of a cocktail shaker, muddle the 4 cucumber slices with 1 cilantro sprig until the cucumber releases most of its juices and the cilantro is smashed and fragrant. Add the ice cubes, tequila, lime juice, agave syrup, and triple sec. Cover and shake vigorously for 4 seconds. Pour the drink, including the ice, into the glass. Serve the margarita garnished with the remaining cucumber slice and cilantro sprig.

CUCUMBER-CILANTRO MARGARITAS

Steps:

• Muddle 6 cucumber slices, 1/4 cup each cilantro and sugar and 2 lime wedges in a large cocktail shaker. Add 5 ounces silver tequila, 4 ounces triple sec and the juice of 2 limes. Fill with ice and shake well. Rub the rims of 2 rocks glasses with lime wedges and dip in coarse salt. Fill with ice; strain the margaritas into the glasses. Garnish with cilantro sprigs and cucumber slices.

CUCUMBER-CILANTRO MARGARITA

Steps:

• Muddle 3 slices cucumber, 2 tablespoons cilantro leaves, the sugar and 1 lime wedge in the bottom of a cocktail shaker. Add the tequila, triple sec and lime juice. Fill the shaker with ice and shake heavily. Rub a rocks glass with the remaining 2 lime wedges and coat with salt (optional). Fill a glass with ice and strain the cocktail into the glass. Garnish with the cilantro sprig and remaining cucumber slice.

SPICY CUCUMBER MARGARITAS

Steps:

• In a high-speed blender, blend the cucumbers, cilantro, sugar, lime zest, lime juice and minced jalapeño until mixture is foamy and blended. (Reserve the lime rinds for Step 3.)
• Pour mixture into a fine-mesh sieve set over a large measuring cup and strain liquid from solids. (You may want to stir the liquid a bit to speed up the process.) You should have 1 1/2 cups strained liquid; discard the solids. Stir in a large pinch of salt (about 1/8 teaspoon). Mix strained cucumber liquid with tequila; set aside or refrigerate for up to 8 hours.
• When ready to serve, rim your glass with salt, if desired. Using the reserved lime rinds, moisten the rim of a rocks glass. Set 3 tablespoons sea salt in a shallow rimmed plate, and dip the moistened rim of each glass into the salt to coat. Fill glasses with ice.
• Working in batches, shake margaritas in an ice-filled cocktail shaker. Divide among prepared rocks glasses. Set a slice or two of jalapeño directly on top of the ice in each glass, as desired for heat, and serve immediately.

CUCUMBER AND CILANTRO RAITA

Steps:

• In a medium bowl, combine yogurt and salt. Mix well. Add scallion, cucumber and cilantro. Mix again, and transfer to a small serving bowl.

JALAPENO AND CUCUMBER MARGARITA

Steps:

• Stir tequila, lime juice, orange liqueur, and simple syrup together in a pitcher with a lid; add jalapeno pepper and thin cucumber slices. Refrigerate at least 1 hour.
• Run a wedge of lime along the rim of each of four pint glasses. Spread kosher salt onto a flat plate; press glass rims into salt to coat. Fill glass with ice and pour margarita over the ice. Garnish with cucumber slice.