Cucumber Margarita

Hands down these are my favorite margarita’s. With the fresh cucumber juice they are so refreshing, maybe a little dangerous.

FOR ONE MARGARITA


coarse sea salt, for rimming glass

lime wedges, for rimming glass and garnishing

1/2 medium-large cucumber, peeled

1 shot silver tequila 

1 shot triple sec 

1 lime juiced

ice cubes

 1/2 shot of simple syrup (more if you like it sweeter)
*optional 1 jalapeno pepper, slice

FOR A PITCHER OF MARGARITA’S (5 servings)

coarse sea salt, for rimming glass

lime wedges, for rimming glass and garnishing

2 large cucumbers, peeled

5 shots silver tequila

5 shots triple sec 

5 limes juice

3 shots simple syrup (more if you like it sweeter)

ice cubes

*optional* 1 jalapeno pepper, slices

Prepare the glasses: Pour some coarse sea salt onto a small plate. Run a lime wedge around the rim of each 8-ounce glass and dip in salt.

Make the cucumber juice: Add the peeled and cut cucumbers in a large blender and puree for about 45-60 seconds, until smooth and completely blended. Pour the blended cucumber juice through a fine mesh strainer and into a bowl or measuring cup to separate the pulp from the juice. Use a spoon to stir the pulp mixture around in the strainer to make sure you get as much juice as possible. If you have a juicer use that. I love my Breville.

You can either use a juicer for the cucumber juice or if you do not have one use your blender and puree the cucumber, then strain.

Muddle the jalapeno (optional): Add 1 or 2 jalapeno slices into a pitcher (or glass). Using a muddler or the back of a spoon, gently press down onto the jalapeno slices a few times until very fragrant.

Mix everything together: Add the cucumber juice (1 1/2 cup for a pitcher or 1/4 cup for a single drink), tequila, triple sec, lime juice and simple syrup. Stir to combine and taste. If you prefer your margaritas on the sweeter side, add a little more simple syrup. Garnish with slice of lime, jalapeño (if desired) and frozen cranberries.

Simple Syrup

To make simple syrup, combine equal parts sugar and water in a small saucepan and bring to a boil; stir until the sugar dissolves. Let the syrup cool. I add a hand full of basil leaves and mint leaves. Let is cool at least a few hours then remove mint and basil. May be store in refrigerator several weeks.

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