Cucumber-Jalapeño Margarita |
Author: Nicole
- 6 cucumber slices, ⅛″ thick, plus more for garnish
- 3 to 4 jalapeño slices
- 2 ounces silver or blanco tequila
- 1 orange liqueur (such as Cointreau or triple sec)
- 1 ounce freshly squeezed lime juice (1 to 2 limes) (see Notes)
- Coarse salt for rim of glass
- Garnish with cucumber and jalapeño slices
- Rub the rim of a lowball glass with a cucumber slice. Dip the edge of the rim into a plate of coarse salt and turn until the rim is well coated.
- Slice the jalapeño into 3 to 4 thin slices. If you prefer a more subtle heat, remove the seeds.
- Add the cucumber and jalapeño slices to a cocktail shaker and muddle them (gently mash) with a muddler or wooden spoon to release their juices.
- Add the tequila, orange liqueur and lime juice. Fill the shaker with ice cubes. Shake for 15 seconds until cold.
- Fill prepared glass with ice and strain liquid into glass.
- Garnish with cucumber and jalapeño slices.
- Strain into the prepared glass, and fill it with ice. Garnish with cucumber slices.
* Before squeezing a lime, heat it in a microwave for about 20 seconds and then rub it back and forth on the counter top. This easy two-step process results in more juice per piece of fruit.
Recipe by Riegl Palate at https://www.rieglpalate.com/cucumber-jalapeno-margarita/
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