Summer Margarita

from Rick Bayless

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Makes four 6-ounce margaritas

of an 8-ounce (6-inch-long) cucumber, peeled and cut into thin slices
cup good-quality blanco tequila (we use Milagro blanco for this margarita at our restaurant)
cup fresh lime juice
cup simple syrup (see below)
Cucumber slices for garnish

In a blender, combine the cucumber, tequila, lime and simple syrup. Blend until the mixture is as smooth as you can get it. In a cocktail shaker, combine half of the mixture with 8 to 10 ice cubes, cover and shake for a full 15 seconds. Strain through the shaker’s top into 2 martini glasses. Garnish with cucumber slices (I usually cut a slit in each slice and impale one on the side of each glass). Repeat the shaking with the remaining margarita mix.

To make simple syrup:
In a small saucepan, combine 2 cups sugar with one cup water and a tablespoon or two of fresh lime juice. Bring to a simmer, stirring until the sugar is dissolved. Cool and store tightly covered in the refrigerator.

Recipe from Season 5