Margarita Verde Recipe
100% blue agave silver tequila, agave, lime, cucumber, basil & jalapeño...on the rocks with a chili salt rim
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Ingredients
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Cocktail
Chili Salt Rim
Garnish
Method
Chili Salt Rim
- 1
On a small plate combine kosher salt, smoked paprika and cayenne. Mix until uniform.
- 2
Rub the lime wedge around the outer rim of a rocks glass, then dip the rim into the chili salt mixture to coat evenly. Set the glass aside to dry briefly.
Cocktail Assembly
- 3
Muddle
In a cocktail shaker, add the peeled chopped cucumber, basil leaves and jalapeño slices. Add the agave syrup and fresh lime juice. Gently muddle 8–10 times until cucumber is broken down and basil releases aroma; avoid over-muddling basil into a paste.
- 4
Add spirits and ice
Add the silver tequila to the shaker, then add the ice for shaking. Secure the shaker lid.
- 5
Shake
Shake vigorously for 12–15 seconds until the shaker is very cold to the touch and the mixture is well-chilled and slightly frothy.
- 6
Double-strain
Fill the prepared chili-salt-rimmed rocks glass with fresh ice (for serving). Double-strain the cocktail into the glass using both the shaker strainer and a fine mesh strainer to remove small cucumber and herb particles.
- 7
Finish
If desired, top with a splash (about 0.5 oz) of club soda for a lighter finish. Gently stir once to integrate.
- 8
Garnish and serve
Thread a cucumber ribbon, basil sprig and optional jalapeño slice on a cocktail pick or lay them across the glass. Serve immediately.