Spicy Cucumber Jalapeno Margarita

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Gluten-Free/Dairy-Free/Nut-Free/Vegan

Skill Level: Beginner

Yield: 1 margarita

Prep Time: 10 minutes

Equipment Needed:

• Chef's knife

• Cutting board

• Pint glass

• Muddler (see note in tips if you don't have one)

• Cocktail shaker

The Recipe:

Ingredients:

• 3-4 slices cucumber (plus 1 extra for garnish, if desired)

• 2-3 slices jalapeno (plus 1 extra for garnish, if desired)

• 1 orange slice

• 1 whole lime, cut in half crosswise

• 1 teaspoon Agave nectar

• 2 oz. tequila

• 1/2 oz. triple sec

• Splash soda water

• Splash Grand Marnier (optional)

• Ice

Procedure:

1. In a pint glass, add the lime halves, cucumber slices, jalapeno slices and orange slice.

2. Use a muddler (see note below in tips section if you don't have one) to crush everything together VERY well. You want to express all of the delicious oils from the rinds of the fruit, so really give it a good go.

3. Add tequila and triple sec to glass.

4. Add ice up to the top of the glass.

5. Transfer everything over to your cocktail shaker. Shake vigorously a minimum of 15-20 shakes.

6. Pour back into your pint glass and top with soda water up to the top of the pint glass.

7. Pour back into your shaker one time, then back into your pint glass.

8. Optional: float a splash of Grand Marnier on top of your margarita, if desired.

9. Garnish with cucumber and jalapeno slice, if desired. If you like a salted rim, salt the rim of your pint glass before you pour everything back in (see the story for directions, if needed).

To Serve: Serve this spicy margarita on the rocks in a pint glass, garnished with a salted rim and a cucumber and jalapeno slice, if desired.

Adjusting for your diet: If you don't drink alcohol, simply omit the tequila and triple sec. You will add a little more soda water, but I think as a mocktail this would be delicious.

Tips:

• Although I always list cocktail garnishes as "optional," in my humble opinion they should be there. There is an awesome book I use as a resource called The Flavor Bible, and in the first chapter it talks about how aroma is responsible for as much as 80% or more of flavor. I think taking a drink of a flavorful cocktail and inhaling the aroma of a sprig of herb or a twist of citrus really does enhance the overall experience.

• The first time I made this cocktail I used only 3 slices of cucumber and 2 slices of jalapeno and I just felt it was lacking in general. The second time I added an additional slice of each and thought it vastly improved it's flavor, but it was pretty spicy. If you are not a huge spice person, I would stick with 2 slices of jalapeno at the most. If you're really not into spice, omit the jalapeno all together for a delicious cucumber margarita.

• The Grand Mariner is a fun, decadent touch but you're not adding very much-if you don't already have it stocked, I wouldn't go out of your way to buy it for this cocktail.

• If you don't already have a muddler, don't buy one (unless you think you're going to get really into mixology, in which case I fully support you). You can use the handle-end of a wooden spoon as your muddler, or if you happen to own a French-style rolling pin, this would work great, too.

• When you muddle your fruits/veggies, don't think of it as just pounding the fruit into the bottom of the glass. Press down forcefully as you TWIST your muddle, pressing to fully express the oils from your citrus rinds.

• If you don't have Agave nectar on hand or aren't super excited about it, I think you could just skip it. Substitutions could be honey (it would no longer be Vegan if you used this), or maple syrup.

The Story:

I LOVE a good, spicy cocktail in the summer, and I love a really well-made margarita. So when a friend passed on a recipe for a cucumber-jalapeno margarita, I knew I had to try it out and make it my own.

You're getting your fruits and veggies, so this is pretty much the same as eating a salad...

As I mentioned above, the first run-through of this cocktail did not have enough punch for me, but the second round really delivered when I added the extra cucumber and jalapeno.

Fun fact: My muddler is actually from a mortar/pestle set I bought at an airport in Mexico because I had pesos to use up :)

The first round I also did a salted rim, and honestly it just didn't feel quite right to me for this particular version of a margarita. However, if you adore a salted rim, I recommend rubbing the outside of your pint glass with one of your citrus fruits and then dipping the rim in a plate of Kosher salt (see below).

The second round made with adjustments, however, really delivered. This margarita has it all: refreshing, citrusy taste from the lime, cucumber and orange and a nice spicy kick from the jalapeno.

Oh hey, gorgeous...

This cocktail was spicy, flavorful and a bit surprising; really everything I could ask for out of a summer love ;)

Cheers!