Recipe: Cucumber Jalapeno Margarita1/2 L. tequila blanco, 100 percent agave
freshly squeezed lime juice
Slice the jalapenos and combine with tequila in a mason jar or swing-top bottle. Infuse the tequila with jalapenos for three days. (Or you can cheat and put it on a sunny windowsill for one day.)
For the cucumber juice, roughly chop the cucumber and blitz the hell out of it in a food processor. Run it through the finest setting of a food mill or press it through a fine-mesh sieve to extract the juice, leaving most of the skin behind. Cucumber juice will keep in the fridge for a couple of days.
Repeat as necessary.
* For simple syrup, combine 1 part sugar to 1 part water in a Pyrex measuring cup and microwave until the liquid is clear and sugar is diluted. Let cool before using.