Spicy Cilantro Margarita Recipes

SPICY CILANTRO MARGARITA

Spicy Cilantro Margarita image

I love margaritas, sometimes a bit too much! And I also love spicy things and am in love with the herb cilantro. This margarita is so fresh with a nice hint of spiciness. You are going to love this one and really take your cocktail game to the next level.

Provided by Stuart O'Keeffe

Categories beverage

Time 5m

Yield 1 serving

Number Of Ingredients 12

Ingredients

1/4 cup smoked sea salt, such as Maldon, or regular sea salt
1 teaspoon chile-lime seasoning, such as Tajin (see Cook's Note)
1 lime, juiced
1/2 cup cilantro leaves
1/2 Fresno, jalapeno or serrano chile, chopped
1/2 ounce Simple Syrup, recipe follows
1 ounce orange-flavored liqueur, such as Cointreau
2 ounces good tequila
Ice
Lime soda, for serving
1 cup sugar
1 cup water

Steps:

Combine the smoked salt and chile-lime seasoning on a saucer.
Rub the rim of a cocktail glass with the lime and dip the glass into the mixture on the saucer.
In a cocktail shaker, muddle the cilantro leaves with the chile, lime juice and simple syrup. Add the orange-flavored liqueur and tequila and shake with ice for 20 seconds.
Strain into the prepared glass with fresh ice and garnish with the top of the chile. Top with lime soda. Serve.
Put the sugar and water in a small saucepan, bring to a simmer over medium-high heat and simmer until the sugar dissolves, about 1 minute. Let cool.

SPICY CUCUMBER MARGARITAS

Spicy Cucumber Margaritas image

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

Ingredients

1 pound Persian cucumbers (about 7 cucumbers), roughly chopped
1/2 cup roughly chopped cilantro leaves and tender stems
1/3 cup granulated sugar
1 1/2 teaspoons finely grated fresh lime zest plus 1/4 cup lime juice (from about 3 limes)
2 teaspoons minced jalapeño, plus more diagonal slices for garnish
Sea salt, as needed
6 to 8 ounces white tequila, depending on preferred strength
Ice, as needed

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.

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