Cucumber-Jalapeno Margarita

You don't have to wait until summer to have a margarita. I went a birthday party this weekend at a local restaurant and they served a cucumber jalapeno margarita. While the idea was intriguing and my taste buds were on their tippy toes for the 1st sip, it was a disappointment. There was way too much sour mix, barely detectable jalapeno, but the right amount of cucumber. Still, the idea got me hunting for a version that lives up to its name.

I found a better recipe, of course, only from Texas! This recipe was loaned by Lonesome Dove bistro in Forth Worth, TX.

Tim Love's Jalapeno Cucumber Margarita

(Serves 4)
8 1/8-inch slices of jalapeno
8 1/8-inch slices of cucumber
1/4 cup sugar
8 oz. Cointreau or orange juice
10 oz. Milagro Silver tequila
Juice from 2 limes
4 lime wedges
Large ice cubes
Kosher salt

Using a mortar and pestle, grind 4 slices jalepeno, 4 slices cucumber into 1/4 cup sugar. Pour mixture into a shaker. Add tequila, Cointreau and lime juice. Fill shaker with ice and shake heavily. Rub rim of 4 highball glasses with lime wedges and coat with salt. Fill with ice. Give the shaker one more shake and strain contents into each glass. Garnish with jalapeno and cucumber slices.

Weeknight Meal Pairing suggestion: Tri-colored Bell Pepper and Soyrizo Quesadillas

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