Spicy Cucumber Jalapeno Margarita with Cilantro Salt
A cool, lightly spicy pitcher drink with jalapeno syrup, fresh cucumber juice, reposado tequila, and a cilantro salt rim.
Equipment
- Small saucepan
- Blender
- Fine Mesh Strainer
- Pitcher
- Small food processor
Ingredients
Main Ingredients
- ¼ cup water
- ¼ cup fresh lime juice from 2 to 3 limes
- ½ cup sugar
- ¼ cup fresh cilantro leaves whole, for the syrup
- 1 jalapeno halved lengthwise
- 2 large cucumbers sliced, about 1 1/2 lb
- 1 cup reposado tequila
- ½ cup orange liqueur or triple sec
- 2 tbsp cilantro leaves for the cilantro salt
- 1 tbsp kosher salt for the cilantro salt
- 8 thin cucumber slices for garnish
Instructions
Cooking
- Make the syrup. Boil the water, lime juice, sugar, cilantro, and jalapeno, stirring until the sugar dissolves, then simmer for 2 minutes.
- Strain and chill. Discard the jalapeno and cilantro and refrigerate the syrup until cold, about 30 minutes.
- Juice the cucumbers. Puree the cucumbers, strain through a fine mesh strainer, pressing hard, and chill the juice.
- Make the salt. Pulse the cilantro and kosher salt until the salt looks green.
- Combine. Stir the syrup, juice, tequila, and orange liqueur together in a pitcher.
- Serve. Rim the glasses with cilantro salt, add ice, pour, and garnish with cucumber slices.
Notes
Substitutions: Use blanco tequila, triple sec, or parsley in place of cilantro. Replace the tequila and liqueur with 1 1/2 cups of sparkling water for a drink without alcohol.
Tips: Do not drive after drinking alcohol. Leave the jalapeno seeds in for more heat.
Storage: Keep the syrup and cucumber juice separate in the refrigerator for up to 2 days.