Description
Bright, refreshing margaritas with a spicy kick, perfect for Cinco de Mayo
Ingredients
Scale
- 120ml (4 fl oz) Olmeca Altos Tequila Blanco
- 1 Jalapeño
- 1 1/2 English Cucumbers
- Juice of 2 Limes
- 40ml (1 1/2 fl oz) Triple Sec
- 2 Large Handfuls Ice Cubes
- Fine Sea Salt, for rimming the glasses (optional)
Instructions
- To make the infused tequila, thinly slice 1/2 of the jalapeño and in a small bowl, cover it with the tequila. Set aside for at least two hours.
- To make the cucumber juice, either juice the cucumbers, skin on in a professional juicer, or blend them in a food processor or smoothie maker, using a fine sieve to remove the pulp before chilling the juice for when you’re ready to make the cocktails.
- If you like the salty kick of a salt rim, dip each glass in a little of the Triple Sec or some cocktail simple syrup (anything that dries sticky), then tip each one in fine sea salt.
- To build each drink, fill each glass with ice (I’m using my own ice cubes at the moment as I don’t have the freezer space for it, but I prefer store brought ice as it takes longer to melt) and stir together the cucumber juice, 60ml (2 fl oz) of the infused tequila (straining out the jalapeño pieces beforehand), the lime juice and the triple sec. Fill each glass to the brim, and garnish with the second half of the jalapeño, sliced, and a cucumber wheel in each glass if you’d like.