Best 4 Margarita De Pepino De Xcaret Cucumber Margarita Recipes

MARGARITA DE PEPINO DE XCARET (CUCUMBER MARGARITAS)

Steps:

• Note: To prepare a simple syrup, mix one part water with 2 parts sugar and bring to a boil in a saucepan, stirring to dissolve sugar; remove from heat and allow to cool.
• Place cucumber, lime juice, cointreau, simple syrup, and tequila in blender and process until smooth.
• Mix ground chile or cayenne with salt; run lime wedge around rim of margarita glasses, and holding glass inverted, dust the wet part on the outside with salt/chile mixture until rim is coated (this keep salt out of drink by not dipping into the salt).
• Pour drink mix into glasses, and garnish with lime wedges.
• Serve with ice, if desired.

SPICY CUCUMBER MARGARITA

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.

MARGARITA DE PEPINO DE XCARET (CUCUMBER MARGARITA)

Steps:

• 1. Note: To prepare a simple syrup, mix one part water with 2 parts sugar and bring to a boil in a saucepan, stirring to dissolve sugar; remove from heat and allow to cool. 2. Place cucumber, lime juice, cointreau, simple syrup, and tequila in blender and process until smooth. 3. Mix ground chile or cayenne with salt; run lime wedge around rim of margarita glasses, and holding glass inverted, dust the wet part on the outside with salt/chile mixture until rim is coated (this keep salt out of drink by not dipping into the salt). 4. Pour drink mix into glasses, and garnish with lime wedges. 5. Serve with ice, if desired.

SPICY CUCUMBER MARGARITAS

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.