We stumbled upon this cocktail during our voyage to the Border Grill in Los Angeles to scope out their Mexican chopped salad. This cocktail was perfectly balanced and refreshing. Plan at least a day ahead to allow time for the cucumber and jalapeno to infuse the tequila. Also remember to make the ice cubes the day before.
Ingredients
| tequila | ||
| cucumber | ||
| sliced thin | ||
| jalapeno | ||
| sliced thin | ||
| tequila | 2 parts | |
| lime juice | 1/2 part | |
| agave syrup | 1/4 part | |
| or more to taste | ||
cookware
| resealable glass container |
| cocktail shaker |
| cocktail strainer |
| mini mesh strainer |
| old fashioned cocktail glass |
| large silicon ice tray |
1 | Combine tequila of your choice with thin slices of cucumber and jalapeno in a resealable glass container. Infuse for at least a day. |
2 | To assemble the cocktail, combine the infused tequila, lime, and agave sweetener in an ice-filled cocktail shaker. Shake to chill and mix. |
3 | Taste analytically and adjust ingredients if needed. |
4 | Double strain into serving glasses with a single cube of ice. Garnish with slices of cucumber and jalapeno if desired. |