One of my favorite Ina cocktails is her spicy jalapeno margarita – it’s refreshing, packs a punch, and (true to Ina form) doesn’t skimp on the booze. Each summer I make my own riff on hers with these Spicy Cucumber Margaritas with a Tajín-Sumac Rim!
Taking a page from Ina, you infused tequila with jalapeno by placing a cut jalapeno in tequila and letting it sit overnight. This drink is for those who like it spicy – if you’re worried about the spice level you can only use half of the jalapeno or remove some of the ribs and seeds.
For the cucumber juice, I blend one peeled hothouse cucumber and strain it through a fine-mesh sieve or a juice bag (the bag works best – more juice, less pulp).
To make the margarita, you stir together the jalapeño-infused tequila, cucumber juice, lime juice, triple sec, and a touch of honey to balance the heat.
It’s poured over ice into a glass rimmed with Tajín and sumac. These pack a punch … and even won over my friend Peter, who doesn’t usually love cucumber!
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Spicy Cucumber Margarita with Tajin/Sumac Rim
(1 votes, average: 5.00 out of 5)
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- Total Time: 24 hours + 10 minutes
- Yield: 6 drinks 1x
Ingredients
- 1 small jalapeno pepper
- 1 1/2 cups blanco tequila, such as Espolon
- 1 hothouse cucumber
- 1 cup triple sec
- 1/2 cup freshly squeezed lime juice (4-5 limes)
- 2 tablespoons honey
- 2 tablespoons Tajin
- 2 pinches sumac (optional)
- Ice cubes
- 1 lime, for garnish
Instructions
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Poke 1 small jalapeño several times with a paring knife, remove the stem, and slice it in half lengthwise. Place the jalapeño in a measuring cup or jar with the tequila. Cover and let sit at room temperature for 12 to 24 hours. (See note.)
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Peel 1 hothouse cucumber (this doesn’t have to be perfect), quarter lengthwise, and segment into smaller pieces. Place the cucumber in a blender and puree until smooth. Pour cucumber into a sieve rested over a bowl and allow to drain. Use a spoon or spatula to press the juice out. As some pulp sneaks through I typically will sieve again, but that’s optional. You should end up with approximately 1 cup of cucumber juice.
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Alternatively, you can use a juice strainer bag – just pour in and squeeze out into a bowl. This is my preferred method as it’s cleaner and allows you to get more juice out without pulp.
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To make the cocktail, remove the jalapeno from tequila and discard. In a large pitcher, combine tequila, 1 cup triple sec, ½ cup lime juice, 1 cup cucumber juice, and 2 tablespoons honey. Stir until thoroughly combined.
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On a small plate, combine 2 tablespoons Tajin and 2 pinches sumac (if using). Take one lime wedge and run along the full rim of a cocktail glass. Place the rim in the Tajin/sumac mixture and gently move in repeated circles until the mixture adheres to the rim of the glass. Repeat with five other glasses.
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Fill each glass with ice and pour cocktail over. Garnish each glass with one slice of lime. Serve immediately.
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The cocktail can be mixed up to 6 hours in advance and stored in the refrigerator. Stir well before serving, as separation may occur.
Notes
The tequila will get spicier the longer it sits. If you’re worried about the heat, only use half of the jalapeno or remove the ribs and seeds.
- Prep Time: 10 minutes
- Infusion Time: 24 hours
- Category: Alcoholic Drinks
MORE RECIPES CAN BE FOUND HERE.
