by Macy Daniela MartinFebruary 28, 2014
A margarita De La Calle? We'll take one!
This spicy cucumber marg recipe is straight from the bar at Toloache Thompson in NYC. Garnished with Tajin and filled with a fresh cucumber puree, this margarita is the perfect balance of spice and refreshing cool - it'll have you feeling like you've escaped and entered the fresca y picante streets!
Courtesy of Toloache Thompson
Course
Drink
Serves
1
Country of Origin
Mexico
Ingredients
- 2 oz. Don Diego Blanco
- 2 oz. cucumber puree
- 1 oz. lime juice
- 1 oz. light agave nectar
- ½ bar spoon of jalapeños, finely chopped
For the Cucumber Puree:
- 1 fresh cucumber, seeded and diced
For Garnish:
- Tajin, to rim the glass (optional)
- 1 slice of cucumber, thin
Preparation
For the Cucumber Puree:
- Place the cucumber in a blender, or food processor, and puree until smooth.
For Margarita:
- Combine all ingredients in a cocktail shaker. Add ice and shake well.
- Strain the liquid into a chilled tajin-rimmed rocks glass over ice and garnish with a thin slice of cucumber
