CUCUMBER MARGARITA
Steps:
- In a cocktail shaker muddle cucumber, add ice, lime juice, tequila, simple syrup, sweet and sour mix and pepper powder. Shake and serve in a rocks glass with salted rim.
- Garnish with a wedge or slice of lime.
MARGARITAS FOR A CROWD
Provided by Food Network
Categories beverage
Time 30m
Yield 20 to 24 old-fashioned margaritas
Number Of Ingredients 5
Steps:
- Just before serving, in a half gallon pitcher combine the tequila, the minimum amount of Cointreau or Triple Sec and the lime juice. Taste and add more orange liqueur if you think your margaritas need more sweet oranginess to balance the other flavors. Remember, you're tasting it warm and undiluted; when chilled and diluted, the flavors will be mellower and the lime's tartness will be more attractive.
- Pour several tablespoons of lime juice onto a small plate and several tablespoons coarse salt onto another. Have martini glasses at hand (chill them for an extra special touch).
- As your guests ask for their margaritas, invert a glass into the plate with the lime juice to moisten rim, then lightly dip into the plate with the salt. For each drink measure 2 ounces (1/4 cup) of the margarita mixture into a cocktail shaker. If you have a 2-ounce ladle that you can keep in the pitcher, measuring goes much faster. Add ice cubes (5 cubes for 1, 8 for 2, 10 for 3). Secure the lid and top and shake vigorously for 10 to 15 seconds. Strain into the salt crusted glasses and hand off to the lucky recipients
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.
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- Place in the blender, and blend for 45-60 seconds, or until the cucumbers have turned into juice.
- Strain with a fine mesh strainer, and store in a sealed mason jar in the fridge until it’s cucumber time.
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- Prepare the glasses: Pour some coarse kosher 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.
- 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 1/4 cup for a pitcher or 1/4 cup for a single drink), tequila, triple sec and lime juice. Stir to combine and taste. If you prefer your margaritas on the sweeter side, add in some of the optional agave nectar or simple syrup to your liking. Start with a small amount and then add more as necessary.
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