Spicy Cucumber Margarita

SPICY CUCUMBER MARGARITAS😍

The first time I had a spicy cucumber margarita was in New York at Empellon Al Pastor and I have been HOOKED ever since. Something about the spiciness of the jalapeño paired with the coolness of the cucumber is a match made in heaven and I am HERE for it. Plus we’re all in need of a really good margarita now anyways. You’re gonna love this one!

Serves 2.

Ingredients:

For the Spicy Cucumber Margaritas:

• 1/2 cup 100% agave tequila (I like Milagro or Casamigos) - this comes out to a double shot per serving, feel free to lessen it if you don’t want them as strong

• 1/2 cup lime juice (about 3-4 limes depending on how juicy they are)

• 1/3 cup pineapple juice

• 1 small cucumber

• 6-8 slices jalapeño (depending on how spicy you want it, but leave out the seeds)

• 3-4 tbsps honey or agave

• Tajin or flaky salt for the rim

• Extra lime wedges for serving

• Ice

Directions:

For the Spicy Cucumber Margaritas:

1. Add your serving glasses to the freezer to get cold while you work on the margaritas. This allows you to keep them cold while using less ice, which prevents the margaritas from getting too watered down.

2. Add cucumber, lime juice, pineapple juice, tequila, and honey to a blender and blitz until relatively smooth. Strain.

3. In the bottom of a cocktail shaker* muddle half the slices of jalapeño to release their juices. Add half the liquid from the blender, add ice, and shake until your hand is very cold.

4. Pour tajin or salt on a plate and rim the edge of each glass with a lime wedge.

5. Dip the glass in the tajin or salt and fill with ice.

6. Pour margarita into the glass and repeat step 3 for the second margarita.

7. Serve with extra jalapeño slices (keep in mind the longer it sits the spicier it gets) and lime wedges and enjoy!

*If you don’t have a cocktail shaker, rim your cocktail glass first, then just muddle the jalapeno in the bottom of a glass to release it’s juices. Add ice, then pour in the margarita, stir, and serve.