Cucumber Jalapeno MargaritaPosted: May 24, 2014
My husband is at an academic conference in San Antonio. Last night he posted a picture on Facebook of a margarita he was drinking at a restaurant named Rosario’s. It was called Pica Pica and it was made of cucumber and jalapeno-infused reposado tequila, lime juice, Cointreau, and agave. He said it was the best margarita he has ever had. It looked really good. It just so happened that I got cucumbers in my CSA box this week. I had to try to recreate his drink. Why should he be the only one to enjoy such a libation? I think I did a good job. This margarita is amazing!
When making this drink, don’t use those waxed cucumbers you find at the grocery store. Yuck. If those are the only cucumbers you can find, peel them before using in the margarita. The spice level of the margarita will vary depending on the jalapeno you get.
Cucumber Jalapeño Margarita
Makes 1 strong margarita
4 slices fresh jalapeno
4 slices cucumber
1 – 2 teaspoons sugar, to taste
2 1/2 ounces tequila (blanco if you have it, but I used Jose Cuervo Gold and it was fine)
1 1/2 ounces triple sec (or Cointreau or Grand Marnier)
juice from 1 lime
Prepare your glass by rubbing the rim with the cut side of a lime. Pour a little kosher salt onto a small plate or into a container. Dip the rim into the salt. Alternatively, use a margarita rimmer. Set aside until ready for use.
In a cocktail shaker, muddle (press and break-up) the jalapeno and cucumber slices. I used the handle-end of a large wooden spoon.
Add the sugar, tequila, triple sec, and lime juice. Add ice. Place the lid on the shaker and shake well. Strain into a prepared glass. Add ice and serve. I actually don’t strain my margaritas and think the chunks of cucumber and jalapeno give the drink more flavor. The drink does tend to get spicier as you get closer to the bottom. : )