Yay it’s May! Not that you ever need a reason to celebrate, but May gives you a lot of reasons to have a fiesta. May Day, Cinco de Mayo, Mother’s Day, Memorial Day are somewhat official holidays. Plus the weather is usually nice and the kids are nearing the end of the school year. Oh.Yeah.That. So you might need this margarita after all. The jalapeño adds a little kick and the cucumber cools it down. Don’t worry if you don’t like spicy things…it’s not THAT spicy. But it is sweet and it is sour, kind of like me.

Oh and juicing limes by hand is not my fave. I won’t tell if you cheat and buy some lime juice. I did find it helpful to roll the limes a few times using pressure with your hands. I even thought about peeling the limes and putting them in the juicer, but limes don’t peel easily. Sigh.

Slice about half your cucumber and halve and seed the jalapeño.

I use English cucumbers, you know the long ones that sometimes come wrapped in plastic, because I don’t like the wax on the regular ones. Why do they wrap them in plastic anyway? This site says it’s because they are delicate and easily damaged during shipping. So now you know.

Add your tequila, orange liqueur, lime juice, jalapeño, and cucumber together. Pour in some simple syrup to taste. I don’t like mine too sweet, but just a little to cut the sour.

Leave in the fridge for a three to four hours (or longer) so your flavors blend. Once the margarita is ready to serve, grab two bowls and put a little simple syrup in one and pink sea salt in the other. Dip the rim of your glass into the syrup and then into the sea salt. Of course this is not necessary, but it is if you are serving me. Wink. Wink.

Garnish with cucumber, or a lime or nothing at all. Your call.

This drink tastes best when sipped next to a pool, lake or ocean. If you don’t have access to those then the bathtub will do.

Yield: 4 drinks

Cucumber Jalapeno Margaritas

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours 15 minutes

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Ingredients

• 1/2 cup tequila blanco
• 1/4 orange liqueur
• 1/4 cup freshly squeezed lime juice
• 1/2 of an English cucumber, thinly sliced
• 1 jalapeno, halved and seeded
• 2 tablespoons simple syrup or agave syrup (to taste)

Instructions

1. Place all ingredients into pitcher, refrigerate for 3-4 hours or longer.
2. Serve over ice in salt rimmed glasses.