Saturdaze: Spicy Cucumber Margarita

The only spicy cocktail I remember having was a margarita at this Mexican restaurant in NYC where the rim was salted with cayenne pepper. It was awesome! What I've never had was a cocktail with a jalepeno inside. Let alone, a cocktail with a veggie. With that, I bring you today's Saturdaze post, Spicy Cucumber Margarita, by Bon Appétit Magazine. Not only does it sound interesting but I bet it tastes great! 

Ingredients:

1/3 cup sugar

3 cups tequila blanco

1 1/2 cups fresh lemon juice

1 1/4 cups fresh lime juice

1/2 cup triple sec

1 jalapeño, halved lengthwise

Lime wedge

Kosher salt

Sliced cucumber

Directions

Bring sugar and 1/3 cup of water to a boil in a saucepan, stirring to dissolve sugar. Let simple syrup cool.

Combine simple syrup, tequila blanco, fresh lemon juice, fresh lime juice, triple sec, and jalapeño, in a pitcher. 

Chill for at least 30 minutes or up to 3 hours (taste every 1/2 hour or so until spiced to your liking); remove jalapeño.

Rub a lime wedge over half the rim of highball or rocks glasses; dip into kosher salt. 

Serve Margaritas over ice in prepared glasses; garnish with sliced cucumber and jalapeño.

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