CHILI-AND-CUCUMBER MARGARITA
By midsummer, even the beloved margarita needs a shake up.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Yield 1 cocktail
Number Of Ingredients 3
Steps:
- Combine cucumber and sambal oelek; let marinate in the refrigerator up to 4 hours. Mix 1 to 2 tablespoons into a glass of your favorite classic margarita.
JALAPENO AND CUCUMBER MARGARITA
Nothing tastes better than tequila and jalapeno; the cucumber adds a freshness that helps to mute the jalapeno's bite. The longer it chills, the more jalapeno and cucumber infuses into the tequila. Serve over ice in a salt-rimmed glass, garnished with cucumber slices.
Provided by Dillon McGill
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Stir tequila, lime juice, orange liqueur, and simple syrup together in a pitcher with a lid; add jalapeno pepper and thin cucumber slices. Refrigerate at least 1 hour.
- Run a wedge of lime along the rim of each of four pint glasses. Spread kosher salt onto a flat plate; press glass rims into salt to coat. Fill glass with ice and pour margarita over the ice. Garnish with cucumber slice.
Nutrition Facts : Calories 170.4 calories, Carbohydrate 20.7 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.5 g, Sodium 2886.9 mg, Sugar 7.4 g
CUCUMBER MARGARITAS FOR A CROWD
This is a refreshing adult beverage that goes down a little too easily! At summer family gatherings, even the beer drinkers ask for seconds!
Provided by Barley Mow
Categories Drinks Recipes Cocktail Recipes Tequila Drinks Recipes
Time 1h25m
Yield 12
Number Of Ingredients 8
Steps:
- Combine water and sugar in a saucepan over medium heat; stir until sugar has dissolved, 5 to 7 minutes. Remove from heat and pour into a container. Place simple syrup in the freezer to quickly chill, about 15 minutes.
- Meanwhile, peel 3 cucumbers and place into a juicer; process to yield about 2 cups juice. Run through a strainer to remove excess pulp. Combine cucumber juice, tequila, lime juice, and chilled simple syrup in a large pitcher. Chill in the refrigerator for at least 1 hour.
- Slice remaining cucumber for garnish. Moisten rims of glasses using lime wedge. Pour salt into a small plate and dip each glass to coat rims. Place about 3/4 cup ice into a cocktail shaker. Stir cucumber mixture, pour some into the shaker, and shake for 10 seconds. Pour into prepared glasses. Repeat with remaining mixture. Garnish glasses with cucumber slices.
Nutrition Facts : Calories 262.3 calories, Carbohydrate 31.4 g, Fat 0.2 g, Fiber 1 g, Protein 0.7 g, Sodium 964.3 mg, Sugar 25.8 g
SPICY CUCUMBER MARGARITA
Provided by Food Network Kitchen
Time 1h25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring the lime juice, sugar, cilantro stems, halved jalapeno and 1/4 cup water to a simmer in a small saucepan. Cook, stirring, until the sugar dissolves, about 1 minute. Transfer to a small bowl and refrigerate until chilled, at least 1 hour and up to 4 hours.
- Meanwhile, puree the cucumbers in a blender. Strain the puree through a fine-mesh sieve into a liquid measuring cup, pressing on the solids with a rubber spatula. Refrigerate the cucumber puree until chilled.
- Pulse the salt and cilantro leaves in a mini food processor until the salt is green; transfer to a small plate. Run the squeezed limes around the rims of 4 glasses, then dip in the cilantro salt to coat.
- Strain the jalapeno syrup into a small pitcher. Stir in the cucumber juice, tequila and triple sec. Fill the prepared glasses with ice and add a few jalapeno slices. Pour in the cocktail.
SMOKY CHILI BEER MARGARITA
A twist on the classic Mexican cocktail, this margarita gets an added kick from fresno chile, cayenne pepper and liquid smoke. Top each glass with beer and garnish with cucumber and lime for a refreshing finish.
Provided by Food Network Kitchen
Categories beverage
Time 15m
Yield Two 9-ounce servings
Number Of Ingredients 11
Steps:
- Cut 1 lime into wedges. Squeeze the juice from the second lime and set aside.
- Mix the dehydrated lemon peel if using with 1 tablespoon salt in a small shallow bowl and set aside.
- Wipe the rims of 2 glasses with a lime wedge to moisten. Dip the rim of each glass into the lemon-salt mixture to evenly coat.
- Place 1/2 teaspoon sugar in each glass. Add 5 slices Fresno chile to each glass. Using the end of a wooden spoon, muddle the sugar and chile together.
- Fill each glass with ice. Pour 1 ounce (2 tablespoons) of tequila into each glass. Top each with 1/4 cup club soda, 1 tablespoon lime juice, a dash of cayenne pepper and 2 small drops of liquid smoke. Stir gently to combine.
- Top each glass with 1/2 bottle of beer. Garnish each with 1 cucumber spear and 1 lime wedge. Reserve remaining cucumber and lime for another use. Serve immediately.
SPICY CUCUMBER MARGARITAS
Verdant and herbaceous, this margarita is slightly more work than the classic, but you can produce it hours in advance. Some cocktail recipes call for preparing simple syrup on the stovetop, then combining with other ingredients, but this one uses a blender to combine the cucumbers, cilantro, sugar, lime zest and juice as a shortcut. Using delicate, thin-skinned Persian cucumbers ensures a vibrant color, and cilantro adds grassy notes. Because the heat levels of jalapeños can fluctuate, allow guests to garnish with sliced jalapeño to taste.
Provided by Alexa Weibel
Categories cocktails
Time 15m
Yield 6 drinks (1 1/2 cups each)
Number Of Ingredients 8
Steps:
- In a high-speed blender, blend the cucumbers, cilantro, sugar, lime zest, lime juice and minced jalapeño until mixture is foamy and blended. (Reserve the lime rinds for Step 3.)
- Pour mixture into a fine-mesh sieve set over a large measuring cup and strain liquid from solids. (You may want to stir the liquid a bit to speed up the process.) You should have 1 1/2 cups strained liquid; discard the solids. Stir in a large pinch of salt (about 1/8 teaspoon). Mix strained cucumber liquid with tequila; set aside or refrigerate for up to 8 hours.
- When ready to serve, rim your glass with salt, if desired. Using the reserved lime rinds, moisten the rim of a rocks glass. Set 3 tablespoons sea salt in a shallow rimmed plate, and dip the moistened rim of each glass into the salt to coat. Fill glasses with ice.
- Working in batches, shake margaritas in an ice-filled cocktail shaker. Divide among prepared rocks glasses. Set a slice or two of jalapeño directly on top of the ice in each glass, as desired for heat, and serve immediately.
PICKLE MARGARITA
Calling all pickle lovers, this one's for you! It's the perfect margarita for a hot summer's day. The fresh dill flavor is what makes it, so I recommend using fresh, refrigerated pickles instead of the ones in the pantry aisle.
Provided by Bailey Fink
Categories Margaritas
Time 5m
Yield 1
Number Of Ingredients 6
Steps:
- Fill a cocktail shaker with ice. Add tequila, triple sec, lime juice, and pickle juice and shake to combine.
- Strain into a glass filled with more ice and garnish with a pickle slice.
Nutrition Facts : Calories 300.2 calories, Carbohydrate 23.1 g, Fat 0.2 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 375.4 mg
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FROZEN CUCUMBER MARGARITAS WITH CHILI-SUMAC SALT RECIPE
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Servings 8Total Time 4 hrs 15 minsCategory Tequila
- Place chopped cucumbers in a ziplock plastic freezer bag. Seal and freeze at least 4 hours or up to overnight.
- Stir together salt, chili powder, and sumac in a small bowl. Spread mixture evenly over a small plate. Add lime juice to blender. Working with 1 glass at a time, rub the rims of 8 rocks glasses with reserved squeezed limes; roll rims in salt mixture until completely coated.
- Transfer frozen cucumbers to blender with lime juice; add ice cubes, coconut water, tequila, simple syrup, and chopped cilantro. Process until smooth, about 2 minutes.
- Divide cucumber mixture evenly among prepared glasses; garnish glasses with cucumber slices and cilantro leaves. Serve immediately.
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