Spicy Cucumber Margarita Recipe

Cocktail

1. 1

   Prepare glass

   If you want a salted or Tajín rim, rub the lime wedge around the outer rim of a rocks or coupe glass. Spread the coarse salt or Tajín on a small plate and dip the rim into it to coat. Set the glass aside.

2. 2

   Make cucumber juice

   Peel (optional) and roughly chop about 1/3 of a medium cucumber (not listed separately — uses the garnish cucumber amount). Place the cucumber in a blender and pulse until liquefied. Strain through a fine-mesh sieve or cheesecloth into a small bowl, pressing to extract as much liquid as possible. Measure 1 ounce of cucumber juice for the cocktail. Reserve any extra for another drink.

3. 3

   Mix cocktail

   Fill a cocktail shaker with the measured ice. Add 2 oz Tanteo Jalapeño Tequila, 1 oz orange liqueur, 1 oz fresh lime juice, 1 oz cucumber juice, and 0.5 oz simple syrup. If you prefer extra heat, add a thin slice of fresh jalapeño to the shaker.

4. 4

   Shake

   Secure the shaker and shake vigorously for 12–15 seconds until well-chilled and slightly diluted.

5. 5

   Strain and serve

   Double-strain the mixture into the prepared glass over fresh ice (or serve neat in a chilled coupe). Garnish with a cucumber ribbon or wheel and optionally a thin jalapeño slice floating on top. Add a lime wedge on the rim.

6. 6

   Adjust to taste

   Taste and adjust sweetness or acidity as desired: add 1/4 oz simple syrup if too tart, or another 1/4 oz lime juice if you want it brighter. If you want more spice, muddle a jalapeño slice in the shaker next time or increase the Tanteo proportion slightly.