Margarita De Pepino De Xcaret Cucumber Margarita Recipes

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.

Steps:

• Note: To prepare a simple syrup, mix one part water with 2 parts sugar and bring to a boil in a saucepan, stirring to dissolve sugar; remove from heat and allow to cool.
• Place cucumber, lime juice, cointreau, simple syrup, and tequila in blender and process until smooth.
• Mix ground chile or cayenne with salt; run lime wedge around rim of margarita glasses, and holding glass inverted, dust the wet part on the outside with salt/chile mixture until rim is coated (this keep salt out of drink by not dipping into the salt).
• Pour drink mix into glasses, and garnish with lime wedges.
• Serve with ice, if desired.

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.