Author Notes
With a blend of cucumber and kiwi juice, a jalapeño infused tequila and a sweet-salty chili lime rim, this margarita will blow your mind!
—garlic and zest
Ingredients
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2
cucumbers, peeled and seeded
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2
kiwi, peeled
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1/4 cup
agave syrup
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1/2 cup
fresh lime juice
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1 1/2 cups
reposada tequila
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1
jalapeno, quartered
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1 tablespoon
tajin
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1/2 tablespoon
kosher salt
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1 tablespoon
sugar
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Slice of lime, optional
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Slice of cucumber, optional
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Slice of kiwi, optional
Directions
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In a blender, combine the cucumber, kiwi, agave and lime juice. Blend on high until mixture is completely smooth. Place a fine mesh sieve over a glass measuring cup or bowl and pour the cucumber mixture through the sieve. Use a spoon to mash down on the solids to extract every bit of juice from the pulp. You should have about 2 cups of juice. Cover and chill.
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In a glass jar add the jalapeño and cover with reposado tequila. Cover and refrigerate until chilled 2-4 hours, the longer it steeps the spicier it gets.
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Combine the tajin, salt and sugar in a shallow bowl. Add water to another shallow bowl and dip the rims of your glasses first in the water and then into the tajin mixture to rim the glass.
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To a cocktail shaker, add ice, 3 ounces of tequila and 2 ounces of juice. Shake well and pour into glasses with a little ice. Garnish.
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