SPICY CUCUMBER MARGARITAS

Spicy Cucumber Margaritas image

Provided by Alexa Weibel

Time 15m

Yield 6 drinks (1 1/2 cups each)

Number Of Ingredients 8

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.