Cool down (and heat up) with a cucumber and habanero margarita

Cool down (and heat up) with a cucumber and habanero margarita

Prep Time

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Cook Time

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Serves

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When it comes to summertime day drinking, you can never go wrong with a classic margarita. But sometimes you just want to change things up. And for times like those, skip the beer and the rosé and go with, well, another margarita.

We recommend a rose water margarita, a mango margarita or this spicy-yet-cooling cucumber and habanero margarita.

This twist on America’s favorite frozen cocktail packs a mighty big kick from habanero peppers (somewhere between 100,000 to 350,000 on the Scoville Head Index, but don’t worry – you can remove the seeds). But the soothing effects of the ice, lime and cucumber will cool you right down.

There’s nothing better than sipping a drink that will heat you up and cool you down at the same time – well, except for maybe sipping such a drink in a perfectly temperate pool.

*Recipe by Executive Chef Guillermo Carmona of the Velas Vallarta Resort in Mexico, courtesy of The Food Channel

Ingredients

  • 8 ounces tequila
  • 4 ounces Cointreau
  • 2 ounces simple syrup
  • 1 pinch Tajin chili (can substitute coarse sea salt)
  • 1 pinch salt
  • 10 lime wedges
  • 1/2 cucumber
  • 1/2 habañero chili
  • 4 cups ice

Preparation

  • 1 Wash all fresh ingredients.
  • 2 Peel the cucumber and remove the seeds.
  • 3 Cut the habañero in half, and remove the seeds.
  • 4 Squeeze the limes to make a fresh juice.
  • 5 Mix the ingredients with ice and blend until forming a frozen drink.
  • 6 Rim a glass with salt and Tajin and pour in frozen margarita.

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