Heyyyyy, margarita! Okay, so the song is “Macarena”, but when you’re making margaritas, it’s kind of fun to sing it. And there is nothing more refreshing on a warm Spring day than a Cucumber Jalapeño Margarita!
The best part about this recipe is that it’s relatively easy for how fancy it is. And it leaves out a filler ingredient: Triple Sec. I know, how can a margarita be a margarita without orange liquer?
The answer, of course, is easily. You just need a replacement sweetener and add a little more Tequila (AS IT SHOULD BE). In this case, we used white sugar, but you can also substitute raw sugar or agave nectar.
My favorite part about this drink is probably the salted rim. You can easily make your own chili salt at home by mixing kosher salt with a bit of chili powder. It adds a nice smokiness that balances out the sweet and tart flavors in the margarita. Trust me when I say you should not skip this part!
the recipe: cucumber jalapeÑo margarita
2 1/2 oz blanco Tequila (El Jimador is my favorite inexpensive brand, but feel free to use Herradura or Milagro for something a bit better)
1 lime, quartered
2 thin slices jalapeño (keeps seeds to add heat, core for less heat)
1 tbs white sugar or 1 tsp agave nectar
4 slices cucumber
Optional, but awesome for salted rim:
1/4 cup kosher salt
1/2 tsp chili powder
Mix together on small plate, set aside.
Place limes, jalapeño, cucumber, and sugar into large stainless steel shaker. Muddle ingredients together until sugar has mostly dissipated. Add blanco tequila and one scoop of ice. Shake vigorously.
Salt rim of glass by rubbing slice of lime onto rim. Dip into chili salt mixture.
Strain over ice into glass with chili-salted rim. Garnish with thin slices of lime, cucumber, and jalapeño. Drink responsibly!