Cucumber Margaritas For A Crowd Recipes

CUCUMBER MARGARITA

Steps:

• Add cucumber slices, lime juice, Triple Sec and Tequila to a blender and blend well.
• Rim cocktail glass with Tajin by rubbing first with lime.
• Add ice to the glass.
• Pour mixture from blender over ice.
• Top with cucumber slice.

SUMMER MARGARITAS

Steps:

• Place cucumber, tequila, lime juice, and simple syrup in the jar of a blender; blend until smooth. Strain through a fine mesh sieve into a pitcher. Refrigerate until chilled, about 1 hour.
• Moisten the rims of three 6-ounce martini glasses with lime wedge. Place salt in a shallow dish. Dip rims of glasses in salt to coat.
• Fill a cocktail shaker 3/4 full with ice. Add 1 1/2 cups cucumber mixture. Cover and shake 10 to 15 seconds. Strain until prepared glasses. Garnish with cucumber slices. Repeat process with remaining ice and cucumber mixture.

CUCUMBER MARGARITAS FOR A CROWD

Steps:

• Combine water and sugar in a saucepan over medium heat; stir until sugar has dissolved, 5 to 7 minutes. Remove from heat and pour into a container. Place simple syrup in the freezer to quickly chill, about 15 minutes.
• Meanwhile, peel 3 cucumbers and place into a juicer; process to yield about 2 cups juice. Run through a strainer to remove excess pulp. Combine cucumber juice, tequila, lime juice, and chilled simple syrup in a large pitcher. Chill in the refrigerator for at least 1 hour.
• Slice remaining cucumber for garnish. Moisten rims of glasses using lime wedge. Pour salt into a small plate and dip each glass to coat rims. Place about 3/4 cup ice into a cocktail shaker. Stir cucumber mixture, pour some into the shaker, and shake for 10 seconds. Pour into prepared glasses. Repeat with remaining mixture. Garnish glasses with cucumber slices.

SPICY CUCUMBER MARGARITA

Steps:

• Bring the lime juice, sugar, cilantro stems, halved jalapeno and 1/4 cup water to a simmer in a small saucepan. Cook, stirring, until the sugar dissolves, about 1 minute. Transfer to a small bowl and refrigerate until chilled, at least 1 hour and up to 4 hours.
• Meanwhile, puree the cucumbers in a blender. Strain the puree through a fine-mesh sieve into a liquid measuring cup, pressing on the solids with a rubber spatula. Refrigerate the cucumber puree until chilled.
• Pulse the salt and cilantro leaves in a mini food processor until the salt is green; transfer to a small plate. Run the squeezed limes around the rims of 4 glasses, then dip in the cilantro salt to coat.
• Strain the jalapeno syrup into a small pitcher. Stir in the cucumber juice, tequila and triple sec. Fill the prepared glasses with ice and add a few jalapeno slices. Pour in the cocktail.

MARGARITAS FOR A CROWD

Steps:

• Just before serving, in a half gallon pitcher combine the tequila, the minimum amount of Cointreau or Triple Sec and the lime juice. Taste and add more orange liqueur if you think your margaritas need more sweet oranginess to balance the other flavors. Remember, you're tasting it warm and undiluted; when chilled and diluted, the flavors will be mellower and the lime's tartness will be more attractive.
• Pour several tablespoons of lime juice onto a small plate and several tablespoons coarse salt onto another. Have martini glasses at hand (chill them for an extra special touch).
• As your guests ask for their margaritas, invert a glass into the plate with the lime juice to moisten rim, then lightly dip into the plate with the salt. For each drink measure 2 ounces (1/4 cup) of the margarita mixture into a cocktail shaker. If you have a 2-ounce ladle that you can keep in the pitcher, measuring goes much faster. Add ice cubes (5 cubes for 1, 8 for 2, 10 for 3). Secure the lid and top and shake vigorously for 10 to 15 seconds. Strain into the salt crusted glasses and hand off to the lucky recipients