Hothouse Cooler

• For the cucumber juice:
• 1 large English (hothouse) cucumber, peeled and roughly chopped
• For one drink:
• 1 1/2 ounces tequila
• 1 1/2 ounces triple sec
• 1 ounce grapefruit juice
• 3 ounces cucumber juice (recipe above)
• 1/2 teaspoon sugar
• Lime wedge and kosher salt, for the rim

1. First, make the cucumber juice. Dump the cuke chunks into a blender and blend until liquefied (you may have to pause between pulses to push the larger pieces down with a spatula).
2. Set the pulp in a fine mesh strainer over a bowl. Use a spatula to help the juice through. I liked mine a little rustic (and the thicker juice gave the end result a great texture, so once through the strainer was perfect for me!). For a clearer drink, double strain the juice. Either way, you should get between 1/2 and 2/3 cup juice.
3. Pour all of the liquid ingredients (tequila, triple sec, and cucumber juice) into a glass. Stir in sugar until dissolved.
4. Run the lime wedge along the rim of a fresh glass to dampen it. Dump kosher salt into a shallow dish. Invert the glass into the salt dish and spin to adhere salt to rim.
5. Fill the salted glass with ice. Add drink and serve.

cucumber juice, cucumber, tequila, triple sec, cucumber juice, sugar, kosher salt

Taken from food52.com/recipes/36261-hothouse-cooler (may not work)