By: Chef Matt Chatfield
Cucumber and Jalapeno Margarita
3 ounces Anejo Tequila
3 ounces Fresh Lime Juice
2 ounces Simple Syrup
1 ounce Cointreau
1 Fresh Jalapeno Pepper
1/2 cup Ice
Rinse and dry the jalapeno and cucumber.
Peel half the cucumber and slice 4 pieces into 1/4 inch rounds. Set aside
Slice 3 pieces of jalapeno into 1/4 inch rounds, scooping the seeds out. Set aside.
In a shaker, pour the simple syrup and add the cucumber & jalapeno slices.
Muddle everything together using a muddler. Smash the cucumber & jalapeno as best you can, to release the juice and oils.
Next, juice the limes.
Add a large handful of ice to your shaker and pour the lime juice, Cointreau, and tequila into the shaker.
Close and vigorously shake for 20-30 seconds to blend.
Fill a large tumbler with ice and place a fine strainer over the top.
Strain the cocktail into the glass.
Garnish with several thinly cut rounds of cucumber & jalapeno pepper. Enjoy your Margharita!
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