Hothouse Cooler

4.0
1 Rating

Kendra Vaculin

Test Kitchen-Approved
Hothouse Cooler

Photo by Armando Rafael

Serves
one drink

This cucumber margarita, with a bit of grapefruit for sweetness, is super refreshing and subtle enough to enjoy with a meal.


Ingredients

For the cucumber juice:

  • 1 large English (hothouse) cucumber, peeled and roughly chopped

For one drink:

  • 1 1/2 ounce tequila
  • 1 1/2 ounce triple sec
  • 1 ounce grapefruit juice
  • 3 ounce cucumber juice (recipe above)
  • 1/2 teaspoon sugar
  • Lime wedge and kosher salt, for the rim

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Directions

Instructions

  • Step 1

    First, make the cucumber juice. Dump the cuke chunks into a blender and blend until liquefied (you may have to pause between pulses to push the larger pieces down with a spatula).

  • Step 2

    Set the pulp in a fine mesh strainer over a bowl. Use a spatula to help the juice through. I liked mine a little rustic (and the thicker juice gave the end result a great texture, so once through the strainer was perfect for me!). For a clearer drink, double strain the juice. Either way, you should get between 1/2 and 2/3 cup juice.

  • Step 3

    Pour all of the liquid ingredients (tequila, triple sec, and cucumber juice) into a glass. Stir in sugar until dissolved.

  • Step 4

    Run the lime wedge along the rim of a fresh glass to dampen it. Dump kosher salt into a shallow dish. Invert the glass into the salt dish and spin to adhere salt to rim.

  • Step 5

    Fill the salted glass with ice. Add drink and serve.

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