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  • NYT recipe please: Spicy Cucumber Margarita

     marg-cdn2 updated 4 weeks ago 4 Members · 10 Posts
  • monj

    August 29, 2021 at 9:06 am


    Hoping someone with a NYT subscription can post the recipe found within this link. 13 Delicious Drinks for Late-Summer Sipping – The New York Times ( Lots of interesting recipes.

    Recipe requested: Spicy Cucumber margarita. I’ll need to do the math to make it a pitcher drink for Labor Day weekend guests. 🙂 Cucumber agua fresca looks good too. I think you posted that one years ago Marilyn(?)



    • This discussion was modified 4 weeks ago by  monj.
  • marg-cdn2

    August 29, 2021 at 2:29 pm

    I found it with google:


  • marilynfl

    August 29, 2021 at 3:05 pm

    I can’t tell if Marg’s link works since it automatically opens for me. I just sent a granola link to a friend and it wouldn’t open for her. So just in case–since no one wants to be margarita-less:

    INGREDIENTS (6 drinks: 1.5 C each)

    1 pound Persian cucumbers (about 7
    cucumbers), roughly chopped

    ½ cup roughly chopped cilantro
    leaves and tender stems

    ⅓ cup granulated sugar

    1 ½ teaspoons finely grated fresh
    lime zest plus 1/4 cup lime juice
    (from about 3 limes)

    2 teaspoons minced jalapeño, plus
    more diagonal slices for garnish

    Sea salt, as needed

    6 to 8 ounces white tequila,
    depending on preferred strength

    Ice, as needed

    Step 1
    In a high-speed blender, blend the cucumbers, cilantro, sugar, lime
    zest, lime juice and minced jalapeño until mixture is foamy and
    blended. (Reserve the lime rinds for Step 3.)

    Step 2
    Pour mixture into a fine-mesh sieve set over a large measuring cup and
    strain liquid from solids. (You may want to stir the liquid a bit to speed
    up the process.) You should have 1 1/2 cups strained liquid; discard the
    solids. Stir in a large pinch of salt (about 1/8 teaspoon). Mix strained
    cucumber liquid with tequila; set aside or refrigerate for up to 8 hours.

    Step 3
    When ready to serve, rim your glass with salt, if desired. Using the
    reserved lime rinds, moisten the rim of a rocks glass. Set 3 tablespoons
    sea salt in a shallow rimmed plate, and dip the moistened rim of each
    glass into the salt to coat. Fill glasses with ice.

    Step 4
    Working in batches, shake margaritas in an ice-filled cocktail shaker.
    Divide among prepared rocks glasses. Set a slice or two of jalapeño
    directly on top of the ice in each glass, as desired for heat, and serve

    • This reply was modified 4 weeks ago by  marilynfl.
  • monj

    August 29, 2021 at 6:22 pm

    Whew hew, didn’t know it was already a multi drink recipe. Thank you Marilyn. Love the image, I could get behind a truck like that. 🙂

    The link didn’t work for me, but thank you Marg.

  • Charley2

    August 29, 2021 at 7:36 pm

    I guess you already have the recipe. If not, let me know.

    We CANNOT wait to have this in a couple of weeks at the beach!!

    Also one of my favorite drinks at Elway’s in Denver was a Hendrick’s cucumber lime martini and I’m sort of looking at this base as a possibility for that–maybe too much sugar, but you never know.

    • This reply was modified 4 weeks ago by  Charley2.
  • marg-cdn2

    August 29, 2021 at 8:18 pm

    Oh. Sorry. I went into it twice to be sure as I don’t have a subscription. But when I tried to copy and paste, I could get only part of it. There’s always a hitch.

    I tried to steer clear of the details, the photo looked too tempting.

  • marg-cdn2

    August 29, 2021 at 8:20 pm

    BTW….a sage margarita is pretty tasty, too.

  • marg-cdn2

    August 29, 2021 at 8:20 pm

    And a pear.

  • marg-cdn2

    August 29, 2021 at 8:21 pm

    And a watermelon

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