For a spicy, yet refreshing cucumber margarita, try this easy recipe with jalapeno-infused tequila, light reposado or blanco tequila and a splash of Colintreau.
In a glass container, combine 1 cup reposado or blanco tequila and 1 jalapeno,quartered. Cover and refrigerate until chilled 2-4 hours, the longer it steeps the spicier it gets.
FOR CUCUMBER LIME JUICE:
In a blender, combine 1 English cucumber, ¼ cup agave syrup and½ cup lime juice. Blend on high until mixture is completely smooth.
Strain the cucumber through a sieve, stirring with a spoon to extract as much of the cucumber juice as possible. You should have about 1¼ - 1½ cups of juice.
FOR EACH CUCUMBER MARGARITA:
Combine 1 tablespoon Tajin, and 1 tablespoon sugar in a shallow bowl. Rim the glass with a little agave. Dip the rims into the Tajin mixture until it clings to the glass.
To a cocktail shaker, add ice, 3 ounces of tequila and 2 ounces of juice. Shake well and pour into glasses with a little ice. Garnish.
FOR A PITCHER OF CUCUMBER MARGARITAS:
In a pitcher combine 8 ounces jalapeno infused tequila, 8 ounces plain tequila, 12 ounces cucumber lime juice, and 6 ounces Cointreau. Stir well and refrigerate until ice cold.Serve in ice filled glasses, rimmed with the Tajin-sugar. Garnish as desired.