Skinny Margarita with Mint and Cucumber on the Rocks
Yields: 1 serving
E: Margaritas are the “it” drink at our house. Sam and I went on our first date to Margaritaville in Capitola near Santa Cruz. It might be surprising to say that Sam likes Margaritas more than anyone else I’ve ever met. I read that Margaritas are most popular in the United States, over Mexico. About three years ago Sam and I went to Puerto Vallarta, we went on a tequila tasting tour and got to see how tequila is made. A byproduct of the tequila making process is Mezcal. I’ve seen it become more popular in the past few years. My dad gave Sam a bottle of Mezcal a few years ago because he said it’s an underrated alcohol. For now, I’ll stick to tequila.
For this recipe you should use a tequila made with 100% agave tequila. The more that the tequila is distilled, the smoother it will be: no headaches. For margaritas you can use a blanco tequila which is distilled once, or a reposado which would be smoother. You don’t want to use an aged tequila, cause that would be a waste of tequila. Aged tequilas are meant to be sipped. I used mint and cucumber because sometime I also crave the flavors of a mojito. So good.
So now you know our secret, we love tequila-based drinks. We also collect tequila, so feel free to recommend a good tequila if you have one. Final warning, this recipe is strong. I feel tipsy with just one drink. It’s very efficient in that sense, ha ha ha. If you think it’s too strong, just pour 1.5 oz (one shot glass) instead.
1 slice english cucumber, cut widthwise
2 mint leaves
3 oz tequila
1 oz orange liqueur
1 ½ limes, halved
½ tablespoon organic agave
1 teaspoon kosher salt
Muddle the cucumber and mint leaves. Add the remainder of ingredients with ice. Shake. Pour into glass over ice. Use a strainer so the cucumber and mint leaves stay behind in mixing cup. Add a wedge of lime, cucumber and maybe a mint leaf for garnish.
Note: Since the salt is in the mix, you don’t need to salt the rim. The salt highlights the sweetness of the orange liqueur and agave. So you want to add it. But you should leave it out if you have salt constraints.
Tip: I’ve seen my cousins garnish the rim of the cups with a chilli powder-salt-lime mix. There is a product called Tajin, sold in mexican markets. That powder is used on several fruit salads, but can also be used to add a little tanginess. It’s often used in cheladas.