Along with my strawberry cravings all week, I’ve also been on a spicy cocktail kick, so here’s another one for you! My fiancé isn’t a big fan of cucumbers, so I was shocked when he tried (I sort of forced him to try) one of these margaritas and he actually liked it! The cucumber and ginger give the drink a much needed refreshing and crisp twist. What I love most about these margaritas is that you’re in complete control of the level of spiciness so no matter your tolerance level, you can make a batch custom to your taste!
**I received a free bottle of Milagro tequila to sample. This post, photos, and opinions are my own.
(makes 5-6 drinks)
1 cup Milagro silver tequila
½ of a jalapeño pepper
1-2 two strips of fresh ginger, peeled
2 large cucumbers
Juice from 2 limes
¼ cup simple syrup – see my Queens Park Swizzle recipe on how to make your own
1oz (2 Tbs) triple sec or orange liqueur
Coarse salt for the rim
Cucumber slices, lime slices, and/or jalapeño slices for garnish
Pour tequila into a glass canning jar and drop the jalapeño half in. Seal, shake, and place in the refrigerator to infuse for 30 minutes to an hour. Taste test after an hour to make sure it’s not getting too spicy for you. If you’re really looking for a kick, leave it overnight. In a hurry? Muddle the pepper with a wooden spoon, shake, and then taste test.
In a large cocktail shaker or pitcher, muddle ginger. Juice cucumbers into the shaker and then add lime juice, simple syrup, triple sec, and infused tequila.
No juicer? No problem! Peel the cucumbers and roughly chop. Place in a blender or food processor and puree until smooth. Strain through a fine mesh sieve into the pitcher. Press on the pulp to get as much juice as possible. Discard pulp. Your mixture will be slightly thicker than using a juicer, but the taste is just the same!
Shake or stir until mixed. Rim glasses with salt and fill with ice. Strain margarita mix into glasses, garnish, and serve!