Cucumber Jalapeño Margarita

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Cucumber Jalapeno Margarita

It’s been in the 80s here in Los Angeles and, especially after today’s time change, it’s starting to feel like summer. This super refreshing cocktail with a kick is the perfect way to enjoy the extra hour of sunshine in the evening.

The very first time I met Brad, over a decade ago, I was visiting a close friend who had just moved into Brad’s apartment. I was with my boyfriend at the time, who was a close friend’s previous roommate.

We’d brought pie and whisky as a housewarming gift. I was slicing the pie in the kitchen when Brad walked in to empty some half-drunk margaritas from the previous night into the sink. “What a tragedy,” I said as I watched them swirl down the drain. He looked me deeply in the eye and replied, “I know.”

Later that night I joked with my then-boyfriend that that Brad guy had been pretty charming. “If I were single and he were four inches taller, you’d be in trouble…” Not much later I was single and bought my first pair of flats.

Cucumber Margarita Muddling

Back then we were young, poor, and didn’t know any better than to use the bottled high-fructose corn syrup and artificial color. As soon as we discovered pure lime juice margs we never went back.

This particular recipe has been our go-to Margarita since we found the inspiration in Susan Feniger and Mary Sue Milliken’s Mesa Mexicana cookbook several years ago.  Adjust the spice level to your taste:  Brad uses two thick jalapeno slices with seeds but I like just one slice with a few seeds. Also, don’t hesitate to swap out the sugar with your favorite alternative sweetener.

Cucumber Jalapeño Margarita

Prep Time: 5 minutes

Yield: 1 delicious margarita

Calories per serving: 190

Fat per serving: 0.1g

Cucumber Jalapeño Margarita

Ingredients

  • cucumber - 6 quarter-inch slices
  • jalapeno - 1-2 slices, to taste
  • sugar or preferred sweetener - 1/2 tbs
  • fresh-squeezed lime juice - 1 oz (2 tbs)
  • tequila - 1.5 oz (3 tbs)
  • Grand Marnier - 1 oz (2 tbs)

Instructions

Combine cucumber, jalapeno, and sugar in a rocks glass. Muddle using a muddler or the back of a wooden spoon until cucumbers are crushed and have released their juices.

Stir in lime juice and tequila. Add several ice cubes and top with Grand Marnier.

Nutritional Information

Calories: 190 ; Fat: 0.1 g; Saturated Fat: 0.0 g; Trans Fat: 0.0 g; Sodium: 1172 mg; Total Carbohydrate: 11.4 g; Dietary Fiber: 0.0 g; Sugars: 20.5 g; Protein: 0.3 g;

http://www.homesweetjones.com/cucumber-jalapeno-margarita/

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Comments

  1. says

    I frequently add in the lime juice before muddling. It gives you a little more liquid for the sugar to dissolve into before the cucumbers start flowing. Who knew there was so much liquid in those!? These are great. I’ve been making them with blanco if the suns up for a little more bite and anejo if the suns down for a little smoother, sweeter flavor (some would argue this is a waste of sipping tequila, but it works for us). I’m also glad Maggie decided to buy some flats.

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