Spicy Cucumber Margarita
Votes: 3
Time: 1 hour 25 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 241, total fat - G., saturated fats - G., proteins - G., carbohydrates - G., fiber - G., cholesterol - mg, sodium - mg, sugar - G.
Calories 241, total fat - G., saturated fats - G., proteins - G., carbohydrates - G., fiber - G., cholesterol - mg, sodium - mg, sugar - G.
The refreshing Margarita cocktail gets even more invigorating with the addition of cucumber puree and homemade spicy jalapeño syrup. Throw a Mexican-themed party and enjoy the balanced flavor of this new take on the classic cocktail.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup freshly squeezed lime juice (2-3 limes; set aside the squeezed limes)
- 1/4 cup sugar
- 1/4 cup fresh cilantro (leaves separated from soft stems)
- 2 small jalapenos, 1 halved and 1 thinly sliced, seeds removed
- 3 Iranian cucumbers
- 0.5 cup coarse salt
- 3/4 cup Añejo tequila
- 1/4 cup + 2 tbsp triple sec
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Cooking the dish according to the recipe:
- Combine lime juice, sugar, cilantro stems, halved jalapeño, and 1/4 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves, about 1 minute. Transfer to a small bowl and refrigerate until completely cool, 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 down on the solids with a spatula. Refrigerate the cucumber puree until completely chilled.
- Pulse the salt and cilantro leaves in a mini food processor until the salt turns green; transfer to a small plate. Brush the rims of 4 glasses with lime juice, then dip the rims in the cilantro-salt mixture to coat.
- Strain the jalapeño popper syrup into a small pitcher. Add cucumber juice, tequila, and triple sec. Fill the prepared glasses with ice and add a few jalapeño rings. Pour into the cocktail.
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