Cucumber-Jalapeno Margarita

• 2 ounces Anejo Tequila
• 2 ounces Fresh Lime Juice
• 1 1/2 ounces Simple Syrup
• 1/2 ounce Cointreau
• 1 Fresh Jalapeno Pepper
• 1 Cucumber
• 1/2 cup Ice

1. Begin by washing & drying the jalapeno and cucumber.
2. Peel half the cucumber and slice 4 pieces into 1/4 inch rounds. Reserve.
3. Slice 3 pieces of jalapeno into 1/4 inch rounds, keeping the seeds. Reserve.
4. In a shaker, pour the simple syrup and add the cucumber & jalapeno slices.
5. Muddle everything together using a muddler. Smash the cucumber & jalapeno as best you can, to release the juice and oils.
6. Next, juice your limes.
7. Add a large handful of ice to your shaker and pour the lime juice, Cointreau, and tequila into the shaker.
8. Close and vigorously shake for 30 seconds to blend (the shaker should become frosted on the outside).
9. Fill a large tumbler with ice and place a small sieve over the top.
10. Strain the cocktail into the glass, catching any seeds or pulp.
11. Garnish with several thinly cut rounds of cucumber & jalapeno pepper. Enjoy immediately!

tequila, lime juice, simple syrup, pepper, cucumber

Taken from food52.com/recipes/35086-cucumber-jalapeno-margarita (may not work)