This is the margarita I make when I want something refreshing, spicy, and absolutely packing a punch.
One of my favorite Ina cocktails is her jalapeno margarita because, true to Ina form, it’s balanced, tasty, and absolutely does not skimp on the booze. This Spicy Cucumber Margarita with a Tajín-Sumac Rim builds on that solid foundation.
Taking a page from Ina, you infuse the tequila overnight with jalapeño, which sounds fussier than it is. You just puncture a jalapeño, drop it into tequila, and let time do the work. This is for people who like heat, so if you’re nervous, use half a jalapeño or remove some of the ribs and seeds.
The only semi-annoying part is making the cucumber juice, but I promise it’s worth it. A hothouse cucumber gets peeled, pureed, and strained through a fine-mesh sieve, or even better, a juicing bag.
Then it’s jalapeño tequila, cucumber juice, lime juice, triple sec, and a touch of honey to round out the heat, all poured over ice into a glass rimmed with Tajín and sumac.
Tajín brings the limey saltiness, sumac adds a tart edge, and together they make the whole thing feel less like cucumber spa water and more like a real cocktail.
These have won over even the cucumber haters in my life and have become my go-to cocktail every summer.
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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
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