SPICY CUCUMBER MARGARITAS
Provided by Ali
Number Of Ingredients 10
Steps:
- Add tequila, lime juice, agave, orange juice, and cucumber to a blender. Pulse for 1 minute, or until the mixture is smooth. Strain out the liquid into a cocktail shaker. Add the jalapeno slices, and muddle until the margarita has your desired level of heat. (Note that the longer the jalapenos sit in the mixture, the more they will release their flavor, so heads up!) Add a handful of ice, and shake the mixture vigorously for a few seconds so that it is chilled. Then immediately strain it into serving glasses that have been rimmed with salt (see below), filled with ice, and topped with optional garnishes.
- Whisk all ingredients together in a small bowl until combined. Run a lime wedge around the edge of your serving glass, then dip it into the salt until the rim is coated. Repeat with remaining glasses.
SPICY CUCUMBER MARGARITA.
Keeping things fun with this Spicy Cucumber Margarita...uses few ingredients, is a touch sweet, a little bit spicy, and so refreshing...perfect for spring!
Provided by Tieghan Gerard
Time 1h10m
Number Of Ingredients 12
Steps:
- 1. To make the chili salt. Combine the salt, chili powder, and sugar on a shallow plate. Rim your glasses in salt, then fill with ice.2. In a cocktail shaker or glass jar, add cucumbers, mint (if using), tequila, orange liquor, lime juice, and honey or sugar. Muddle together, squashing everything to release the juices. Add the jalapeño slices. Fill with ice and shake until combined, about 1 minute, the longer you shake, the spicier it will be. 3. Strain into your prepared glass. Top with ginger beer, if desired. Garnish as desired with cucumbers and thyme, if desired. Enjoy!
Nutrition Facts : Calories 374 kcal, ServingSize 1 serving
SPICY CUCUMBER MARGARITAS
Verdant and herbaceous, this margarita is slightly more work than the classic, but you can produce it hours in advance. Some cocktail recipes call for preparing simple syrup on the stovetop, then combining with other ingredients, but this one uses a blender to combine the cucumbers, cilantro, sugar, lime zest and juice as a shortcut. Using delicate, thin-skinned Persian cucumbers ensures a vibrant color, and cilantro adds grassy notes. Because the heat levels of jalapeños can fluctuate, allow guests to garnish with sliced jalapeño to taste.
Provided by Alexa Weibel
Categories cocktails
Time 15m
Yield 6 drinks (1 1/2 cups each)
Number Of Ingredients 8
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.
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