One of the tastiest trends this summer has been the proliferation of spicy cocktails. Proving that spice isn’t just for Bloody Marys, a number of Mexican and Latin-American bars and restaurants have upped the pepper content in drinks. Tequila is often the conduit, infused with anything from smoky dried ancho chiles to regular old jalapenos.
Recipe: Cucumber Jalapeno Margarita
1/2 liter Milargro Silver
freshly squeezed lime juice
Slice the jalapenos and combine with tequila in a mason jar or swing-top bottle. Infuse the tequila with jalapenos for three days. (Or you can cheat and put it on a sunny windowsill for one day.)
For the cucumber juice, roughly chop the cucumber and blitz the hell out of it in a food processor. Run it through the finest setting of a food mill or press it through a fine-mesh sieve to extract the juice, leaving most of the skin behind. Cucumber juice will keep in the fridge for a couple of days.
To make one margarita, fill a cocktail shaker with ice and add 2 oz. jalapeno-infused tequila, 2 oz. cucumber juice, 1/2 oz. lime juice and 1/2 oz. simple syrup. Shake and serve on the rocks in a glass rimmed with salt. Garnish with a lime wedge.
Repeat as necessary.
* For simple syrup, combine 1 part sugar to 1 part water in a Pyrex measuring cup and microwave until the liquid is clear and sugar is diluted. Let cool before using.Buy generic Decadron online