Serrano Cucumber Margarita
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.
INGREDIENTS:
For serrano infused tequila:
Bottle of Altos Tequila
1 Serrano pepper, sliced (seeds intact)
For the margarita:
Altos Tequila Plata: 2 parts
Serrano infused tequila: 4 parts
1 Serrano pepper, sliced into thin rings, seeds removed
1/2 large cucumber, peeled and thinly sliced
Lime juice: 3 parts
Agave Negtar: 1/3 part
DIRECTIONS:
For the Serrano infused tequila:
1. Combine the tequila and Serrano pepper slices in a jar and cover tightly with a lid. Let sit for at least 24 hours at room temperature. Strain to remove the pepper slices and seeds and reserve the tequila.
For the margarita:
1. Add pepper, cucumber, lime juice and agave to a cocktail shaker and muddle.
2. Add the tequilas, triple sec and ice cubes and shake until chilled and well combined.
3. Place the salt in a small plate and wet the rim of two serving glasses with either water or lime juice. Dip the rims into the salt until coated. Fill the glasses with crushed ice.
4. Pour the margarita into the glasses and serve immediately.