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.
