Last Saturday—as many of you know—I had the pleasure of competing in a Throwdown with the lovely and talented chef, and dear friend, Maria Reina! It was there that I enjoyed an amazing lime and cucumber cooler—a kind of lime/lemonade with cucumbers. As Maria’s sous chef and hubby said, “this would be great with tequila!” So, last Sunday I started playing, and the Spicy Cucumber Cooler was born! Simple—versatile—and so very cooling, this cocktail is one that I will be serving during these steamier August days, and maybe beyond!
Now, I’m sharing the ingredients and the technique, but again, you can “play” and adjust your spicy cucumber cooler depending on your and your friends’ preferences!
¡Buen provecho! Enjoy!
Cooling yet sparky, this ginger limeade meets cucumber and tequila cocktail can be made in larger batches before your fiesta! Serve strained, on the rocks or straight up!
- 1/2 English cucumber
- 1 seeded and diced jalapeño (or more!)
- 2 limes, quartered (if they’re not super juicy, have some fresh lime juice on hand so that you have about 2 ounces of lime juice)
- 1 1/2 cups ice
- Ginger simple syrup according to taste (½-inch chunk of fresh ginger, peeled and sliced, plus equal parts, about 3/4 cup each, of water and sugar, cooked over medium heat until sugar dissolves, and cooled)
- 4 ounces good-quality silver tequila
- Peel most of the cucumber, and slice into rounds (save 2 rounds—with skin on—for garnish).
- Combine the cucumber with the jalapeño, and limes.
- In a large bar glass or shaker, muddle them all together until most of the juice is squeezed out of the limes.
- Add the ice, simple syrup (or you can hold off on the syrup until the end!)
- and tequila.
- Shake, taste, correct flavors.
- Strain into two chilled glasses, garnish, and serve!