SPICY CUCUMBER MARGARITAS #drinks #cocktail

All things considered, this time I'm only here for a couple of days for SXSW. Also, unexpectedly this time, it's really chillier and cloudier here than in Kansas City. (Go figure.) Still, it's Austin, and it's warm and abnormal and awesome, and I'm now cheerfully back on an eating routine of eating Mexican sustenance throughout the day, consistently. Which, obviously, must incorporate a couple of margaritas to a great extent.

Kathryne and I took ourselves on a remarkable margarita voyage through Austin during our stay a month ago, doing our best to "inquire about" everything from avocado to habanero-ginger to watermelon-elderflower to — obviously — the great margaritas, and everything in the middle. Yet, we were amazed to see that one of the most prevalent margaritas around town was one of my old top choices: cucumber. Far better, zesty cucumber.

I've been a fan for a considerable length of time, however never really took a stab at making cucumber margs myself. So after I landed back in Kansas City, I welcomed a lot of companions over for a young ladies night, lastly got them going. Furthermore, I need to state, they may have been much increasingly delightful in Kansas City. ;)

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INGREDIENTS:
MARGARITA INGREDIENTS:

• 4 ounces tequila
• 2 ounces fresh lime juice
• 1 ounce fresh orange juice
• 1 Tablespoon agave (use more/less to taste)
• 1 cucumber, sliced into thick coins
• 1 small jalapeno, thinly sliced
• optional garnishes: extra thinly-sliced cucumber rounds, extra jalapeno slices, and/or lime wedges

SWEET CHILI RIM SALT INGREDIENTS:

• 1 tablespoon chili powder
• 1 tablespoon (coarse) kosher salt
• 1 tablespoon sugar (I used turbinado)

DIRECTIONS:
TO MAKE THE MARGARITA:

1. Add tequila, lime juice, agave, orange juice, and cucumber to a blender.  Pulse for 1 minute, or until the mixture is smooth.  Strain out the liquid into a cocktail shaker.  
2. Add the jalapeno slices, and muddle until the margarita has your desired level of heat.  (Note that the longer the jalapenos sit in the mixture, the more they will release their flavor, so heads up!)  Add a handful of ice, and shake the mixture vigorously for a few seconds so that it is chilled.  
3. Then immediately strain it into serving glasses that have been rimmed with salt (see below), filled with ice, and topped with optional garnishes.

TO MAKE THE SWEET CHILI RIM SALT:

1. Whisk all ingredients together in a small bowl until combined.  
2. Run a lime wedge around the edge of your serving glass, then dip it into the salt until the rim is coated.  Repeat with remaining glasses.

For more detail : bit.ly/1Gx5bxi

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