Remember the Two Hot Tamales? I was a huge fan of Susan Feniger and Mary Sue Milliken‘s show back in the good old days of FoodTV Network. When we lived in Los Angeles, I made a point to go to one of their restaurants in town, the “Border Grill”. We chose a perfect day, Cinco de Mayo! The place was packed, but the service was nonetheless outstanding. We had their spicy margaritas with our dinner: a touch of jalapenos swimming in enough booze to make us happily oblivious to the heat. It took me over a year to finally make those drinks at home, but it won’t be long until we make them again. A fitting drink for a summer evening!
CUCUMBER JALAPENO MARGARITA
(adapted from Susan Feniger and Mary Sue Milliken)
Makes: 2 drinks
12 slices peeled cucumber
4 to 6 slices jalapeño (we used Serrano peppers)
2 ounces freshly squeezed lime juice
1 heaping teaspoon superfine sugar
3 ounces silver tequila (we used Herradura)
1 + 1/2 ounce orange liqueur
2 cucumber slice, for garnish
Combine the cucumber, serrano pepper, lime juice, and superfine sugar in a small blender (or a cup suitable to use with an immersion blender). Blend everything together until smooth.
Fill a cocktail shaker with ice. Add tequila and orange liqueur, then add the cucumber mixture. Shake gently to combine, pour into a couple of margarita glasses, and garnish each with a cucumber slice. Serve immediately.
to print the recipe, click here
Our main modification of the recipe was to process the cucumber using an immersion blender. I tried my best to mash the cucumber as they do in the restaurant (according to the recipe in the link), but we were getting nowhere. Cucumber was flying, pepper was flying after it, not exactly the atmosphere we were hoping for our Friday evening. If you have the skill of a seasoned bartender, grab the mortar and pestle. Moi? I was a lot happier with this setting:
But, no matter how you get around to it, make this drink! And play with the amount of pepper. Next time, we’ll be up for a little more heat, just because… 😉
ONE YEAR AGO: Goodbye L.A.
TWO YEARS AGO: Vermont Sourdough