Margarita de Pepino de Xcaret (Cucumber Margaritas) |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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Adapted from a recipe in the Chile Pepper magazine. This particular recipe hails from the La Cocina restaurant. Ingredients:
1 medium cucumber, peeled,seeds removed |
1 cup lime juice (mexican or key lime preferred) |
4 ounces cointreau liqueur |
2 ounces simple syrup |
6 ounces tequila |
ground dried chile pequins (cayenne ok) |
kosher salt |
lime wedge |
Directions:
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.
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