SPICY CUCUMBER MARGARITA
Provided by Food Network Kitchen
Time 1h25m
Yield 4 servings
Number Of Ingredients 8
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.
CUCUMBER CILANTRO MARGARITA
Steps:
- To salt the rim of your glass, fill a shallow bowl with water. On a small plate, pour a circle of salt. Dip the rim of a rocks glass or margarita glass in the water, then dip it into the salt and set it aside.
- In the bottom of a cocktail shaker, muddle the 4 cucumber slices with 1 cilantro sprig until the cucumber releases most of its juices and the cilantro is smashed and fragrant. Add the ice cubes, tequila, lime juice, agave syrup, and triple sec. Cover and shake vigorously for 4 seconds. Pour the drink, including the ice, into the glass. Serve the margarita garnished with the remaining cucumber slice and cilantro sprig.
CUCUMBER-CILANTRO MARGARITAS
Provided by Bobby Flay
Number Of Ingredients 0
Steps:
- Muddle 6 cucumber slices, 1/4 cup each cilantro and sugar and 2 lime wedges in a large cocktail shaker. Add 5 ounces silver tequila, 4 ounces triple sec and the juice of 2 limes. Fill with ice and shake well. Rub the rims of 2 rocks glasses with lime wedges and dip in coarse salt. Fill with ice; strain the margaritas into the glasses. Garnish with cilantro sprigs and cucumber slices.
SPICY CUCUMBER MARGARITAS
Verdant and herbaceous, this margarita is slightly more work than the classic, but you can produce it hours in advance. Some cocktail recipes call for preparing simple syrup on the stovetop, then combining with other ingredients, but this one uses a blender to combine the cucumbers, cilantro, sugar, lime zest and juice as a shortcut. Using delicate, thin-skinned Persian cucumbers ensures a vibrant color, and cilantro adds grassy notes. Because the heat levels of jalapeños can fluctuate, allow guests to garnish with sliced jalapeño to taste.
Provided by Alexa Weibel
Categories cocktails
Time 15m
Yield 6 drinks (1 1/2 cups each)
Number Of Ingredients 8
Steps:
- In a high-speed blender, blend the cucumbers, cilantro, sugar, lime zest, lime juice and minced jalapeño until mixture is foamy and blended. (Reserve the lime rinds for Step 3.)
- Pour mixture into a fine-mesh sieve set over a large measuring cup and strain liquid from solids. (You may want to stir the liquid a bit to speed up the process.) You should have 1 1/2 cups strained liquid; discard the solids. Stir in a large pinch of salt (about 1/8 teaspoon). Mix strained cucumber liquid with tequila; set aside or refrigerate for up to 8 hours.
- When ready to serve, rim your glass with salt, if desired. Using the reserved lime rinds, moisten the rim of a rocks glass. Set 3 tablespoons sea salt in a shallow rimmed plate, and dip the moistened rim of each glass into the salt to coat. Fill glasses with ice.
- Working in batches, shake margaritas in an ice-filled cocktail shaker. Divide among prepared rocks glasses. Set a slice or two of jalapeño directly on top of the ice in each glass, as desired for heat, and serve immediately.
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