Best Spicy Cilantro Margarita Recipes

Spicy Cilantro Margarita image

Provided by Stuart O'Keeffe

Categories beverage

Time 5m

Yield 1 serving

Number Of Ingredients 12

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.

Cucumber-Cilantro Margarita image

Provided by Bobby Flay

Categories beverage

Time 5m

Yield 1 serving

Number Of Ingredients 9

4 thin slices peeled cucumber
2 tablespoons fresh cilantro leaves, plus 1 sprig
2 tablespoons sugar
3 lime wedges
2 1/2 ounces silver tequila
2 ounces triple sec
Juice of 1 fresh lime
Large ice cubes
Kosher salt

Steps:

Muddle 3 slices cucumber, 2 tablespoons cilantro leaves, the sugar and 1 lime wedge in the bottom of a cocktail shaker. Add the tequila, triple sec and lime juice. Fill the shaker with ice and shake heavily. Rub a rocks glass with the remaining 2 lime wedges and coat with salt (optional). Fill a glass with ice and strain the cocktail into the glass. Garnish with the cilantro sprig and remaining cucumber slice.

Spicy Cucumber Margaritas image

Provided by Alexa Weibel

Categories cocktails

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.