By: Chef Matt Chatfield

Cucumber and Jalapeno Margarita


3 ounces Anejo Tequila

3 ounces Fresh Lime Juice

2 ounces Simple Syrup

1 ounce Cointreau

1 Fresh Jalapeno Pepper

1 Cucumber

1/2 cup Ice


Rinse and dry the jalapeno and cucumber.

Peel half the cucumber and slice 4 pieces into 1/4 inch rounds. Set aside

Slice 3 pieces of jalapeno into 1/4 inch rounds, scooping the seeds out. Set aside.

In a shaker, pour the simple syrup and add the cucumber & jalapeno slices.

Muddle everything together using a muddler. Smash the cucumber & jalapeno as best you can, to release the juice and oils.

Next, juice the limes.

Add a large handful of ice to your shaker and pour the lime juice, Cointreau, and tequila into the shaker.

Close and vigorously shake for 20-30 seconds to blend.

Fill a large tumbler with ice and place a fine strainer over the top.

Strain the cocktail into the glass.

Garnish with several thinly cut rounds of cucumber & jalapeno pepper. Enjoy your Margharita!