David Fries, an amateur barbecue competitor from the Twin Cities, loves to serve this refreshing and subtly spicy margarita at family cookouts.

Source: Midwest Living

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Recipe Summary

hands-on:
15 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a glass measuring cup, muddle half the cucumber, the habañero and 2 tablespoons of the lime juice. Let stand, covered, for 15 to 30 minutes. Strain through a fine mesh sieve into a medium pitcher; discard solids.

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  • Add the remaining lime juice, tequila, orange juice, triple sec, lemon-lime sparkling water and simple syrup; stir to combine.

  • Pour over ice in tall glasses (rimmed with coarse salt, if desired).

  • Garnish with remaining cucumber slices and lime slices.

*Handling Hot Peppers

Because hot chile peppers, such as habañeros, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

To make simple syrup, combine 1/2 cup sugar with 1/2 cup water. Bring just to a boil, stirring to dissolve the sugar. Let cool.

Nutrition Facts

303 calories; fat 0g; cholesterol 0mg; saturated fat 0g; carbohydrates 19g; mono fat 0g; poly fat 0g; trans fatty acid 0g; insoluble fiber 1g; sugars 4g; protein 0g; vitamin a 81.2IU; vitamin c 26.3mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0.2mg; vitamin b6 0mg; folate 12.1mcg; vitamin b12 0mcg; sodium 5mg; potassium 116mg; calcium 14mg; iron 0.2mg.
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