Cucumber Jalapeño Margarita Recipe | Receta Margarita de Pepino y Jalapeño

To honor National Margarita Day, Pueblo Bonito Golf & Spa Resorts has come up with its own emblematic concoction courtesy of its specialty restaurant, Quivira Steakhouse. Called the Cucumber Jalapeño Margarita, this delicious (and spicy) version was created last year by the mixologist Eufemio Vega.

Recipe ingredients:
• Blanco (white) tequila 1.5 oz.
• Agave honey 1 oz.
• Cucumber .25 grams
• Basil .25 grams
• Lemon juice 1 oz.
• Pineapple juice .5 oz.
• Jalapeno .10 grams
• Tajin .02 grams
• Ice

Prepare your glass:
Cut a slice of lemon, run the wedge on one side of the rim of the glass.
Put tajin on a plate and pass the glass over it.
With a peeler, make thin slices of the cucumber and intertwine them to form small mosaics to decorate the inside of the glass.
Leave an extra slice for the garnish.

Combine the ingredients:
A cocktail shaker is ideal, although any container that you can close, and shake will work.
Add the basil leaves, the seedless cucumber pieces, lemon and pineapple juice, agave syrup and a small piece of jalapeño pepper to the shaker. Macerate for 30 seconds.
Pour the blanco tequila and ice into the shaker and shake it for 10 seconds. If you have a cocktail shaker, shake it until icy cold on the outside.
Place a few ice cubes in the serving glass; strain the margarita over the ice.
To finish, use the cucumber slice that was separated. Insert a toothpick into it for a nice garnish.


Cheers!

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