Spicy Cucumber Margaritas Recipes

SPICY CUCUMBER MARGARITAS

Steps:

• Add tequila, lime juice, agave, orange juice, and cucumber to a blender. Pulse for 1 minute, or until the mixture is smooth. Strain out the liquid into a cocktail shaker. Add the jalapeno slices, and muddle until the margarita has your desired level of heat. (Note that the longer the jalapenos sit in the mixture, the more they will release their flavor, so heads up!) Add a handful of ice, and shake the mixture vigorously for a few seconds so that it is chilled. Then immediately strain it into serving glasses that have been rimmed with salt (see below), filled with ice, and topped with optional garnishes.
• Whisk all ingredients together in a small bowl until combined. Run a lime wedge around the edge of your serving glass, then dip it into the salt until the rim is coated. Repeat with remaining glasses.

SPICY CUCUMBER MARGARITA.

Steps:

• 1. To make the chili salt. Combine the salt, chili powder, and sugar on a shallow plate. Rim your glasses in salt, then fill with ice.2. In a cocktail shaker or glass jar, add cucumbers, mint (if using), tequila, orange liquor, lime juice, and honey or sugar. Muddle together, squashing everything to release the juices. Add the jalapeño slices. Fill with ice and shake until combined, about 1 minute, the longer you shake, the spicier it will be. 3. Strain into your prepared glass. Top with ginger beer, if desired. Garnish as desired with cucumbers and thyme, if desired. Enjoy!

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.