Yield 1 cocktail Number Of Ingredients 3 Steps:
Combine cucumber and sambal oelek; let marinate in the refrigerator up to 4 hours. Mix 1 to 2 tablespoons into a glass of your favorite classic margarita.
Time 1h5m Yield 4 Number Of Ingredients 10 Steps:
Stir tequila, lime juice, orange liqueur, and simple syrup together in a pitcher with a lid; add jalapeno pepper and thin cucumber slices. Refrigerate at least 1 hour. Run a wedge of lime along the rim of each of four pint glasses. Spread kosher salt onto a flat plate; press glass rims into salt to coat. Fill glass with ice and pour margarita over the ice. Garnish with cucumber slice.
Time 1h25m Yield 12 Number Of Ingredients 8 Steps:
Combine water and sugar in a saucepan over medium heat; stir until sugar has dissolved, 5 to 7 minutes. Remove from heat and pour into a container. Place simple syrup in the freezer to quickly chill, about 15 minutes. Meanwhile, peel 3 cucumbers and place into a juicer; process to yield about 2 cups juice. Run through a strainer to remove excess pulp. Combine cucumber juice, tequila, lime juice, and chilled simple syrup in a large pitcher. Chill in the refrigerator for at least 1 hour. Slice remaining cucumber for garnish. Moisten rims of glasses using lime wedge. Pour salt into a small plate and dip each glass to coat rims. Place about 3/4 cup ice into a cocktail shaker. Stir cucumber mixture, pour some into the shaker, and shake for 10 seconds. Pour into prepared glasses. Repeat with remaining mixture. Garnish glasses with cucumber slices.
Time 1h25m Yield 4 servings Number Of Ingredients 8 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.
Time 15m Yield Two 9-ounce servings Number Of Ingredients 11 Steps:
Cut 1 lime into wedges. Squeeze the juice from the second lime and set aside. Mix the dehydrated lemon peel if using with 1 tablespoon salt in a small shallow bowl and set aside. Wipe the rims of 2 glasses with a lime wedge to moisten. Dip the rim of each glass into the lemon-salt mixture to evenly coat. Place 1/2 teaspoon sugar in each glass. Add 5 slices Fresno chile to each glass. Using the end of a wooden spoon, muddle the sugar and chile together. Fill each glass with ice. Pour 1 ounce (2 tablespoons) of tequila into each glass. Top each with 1/4 cup club soda, 1 tablespoon lime juice, a dash of cayenne pepper and 2 small drops of liquid smoke. Stir gently to combine. Top each glass with 1/2 bottle of beer. Garnish each with 1 cucumber spear and 1 lime wedge. Reserve remaining cucumber and lime for another use. Serve immediately.
Time 15m Yield 6 drinks (1 1/2 cups each) Number Of Ingredients 8 Steps:
In a high-speed blender, blend the cucumbers, cilantro, sugar, lime zest, lime juice and minced jalapeño until mixture is foamy and blended. (Reserve the lime rinds for Step 3.) Pour mixture into a fine-mesh sieve set over a large measuring cup and strain liquid from solids. (You may want to stir the liquid a bit to speed up the process.) You should have 1 1/2 cups strained liquid; discard the solids. Stir in a large pinch of salt (about 1/8 teaspoon). Mix strained cucumber liquid with tequila; set aside or refrigerate for up to 8 hours. When ready to serve, rim your glass with salt, if desired. Using the reserved lime rinds, moisten the rim of a rocks glass. Set 3 tablespoons sea salt in a shallow rimmed plate, and dip the moistened rim of each glass into the salt to coat. Fill glasses with ice. Working in batches, shake margaritas in an ice-filled cocktail shaker. Divide among prepared rocks glasses. Set a slice or two of jalapeño directly on top of the ice in each glass, as desired for heat, and serve immediately.
More about “chili and cucumber margarita recipes”
Time 5m Yield 1 Number Of Ingredients 6 Steps:
Fill a cocktail shaker with ice. Add tequila, triple sec, lime juice, and pickle juice and shake to combine. Strain into a glass filled with more ice and garnish with a pickle slice.
