Spicy Cucumber Jalapeno Margarita
A refreshing cocktail with a zesty twist, combining the coolness of cucumber, the heat from jalapeno, and the tang of lime.
Ingredients
Jalapeno Simple Syrup
- ¼ cup water
- ¼ cup fresh lime juice (juice from 3 limes)
- ½ cup sugar
- ¼ cup fresh cilantro (whole, not chopped)
- 1 whole jalapeno pepper (sliced in half lengthwise) *SEE NOTE
Cocktail Ingredients
- 2 large cucumbers (sliced)
- 1 cup Exotico Reposado tequila
- ½ cup triple sec
- Cilantro and salt (pulsed together in a food processor to get green salt)
- Cucumber slices for garnish
Instructions
Prepare Jalapeno Simple Syrup
- Heat a small saucepan over medium-high heat. Add water, lime juice, sugar, cilantro, and jalapeno.
- Bring to a boil and stir until the sugar dissolves.
- Once boiling, reduce to a simmer and cook for 2 more minutes. Remove from heat, transfer to a small bowl, and discard the jalapeno and cilantro.
- Allow it to chill in the fridge.
Prepare Cucumber Juice
- While the jalapeno simple syrup is chilling, puree the cucumbers in a high-powered blender.
- Strain the cucumber puree through a fine mesh metal strainer, pressing down to extract all the liquid. Refrigerate until chilled.
Mixing the Margarita
- When ready to serve, mix the jalapeno simple syrup and cucumber juice in a pitcher.
- Add tequila and triple sec, and stir to combine.
- Pour over ice into cilantro salt-rimmed glasses and garnish with cucumber slices.
- Enjoy!
Notes
Best served over ice in a glass with a rim coated in cilantro salt. Add fresh cucumber slices for a decorative touch. If you have leftovers, store the margarita mixture without ice for up to two days in the fridge.