Cucumber Margarita Recipe

• 1 medium English cucumber (about 1 pound), peeled and coarsely chopped
• 8 ounces silver (blanco), 100 percent agave tequila
• 4 ounces light agave nectar
• 4 ounces freshly squeezed lime juice (from about 8 medium limes)
• 4 ounces Yellow Chartreuse
• Ice
• 4 lime wedges, for garnish

1. Place the chopped cucumber in a blender and smash the pieces down into the pitcher.
2. Blend on high until liquefied, about 30 seconds.
3. (You may need to stop the blender and smash the cucumber pieces down more to get the blade spinning again.)
4. Set a fine-mesh strainer over a 2-cup measuring cup and pour the liquefied cucumber through the strainer.
5. Using a rubber spatula, press on the solids to extract as much juice as possible.
6. (You will need 8 ounces of juice.
7. Save any extra for another use.)
8. Discard the solids in the strainer.
9. Place 4 cocktail glasses in the freezer to chill.
10. Place the cucumber juice, tequila, agave nectar, lime juice, and Chartreuse in a 1-quart container and stir to combine.
11. Place 7 ounces of the margarita mixture in a cocktail shaker.
12. Fill the shaker halfway with ice and and shake vigorously until the outside of the shaker is frosty, about 30 seconds.
13. Pour the contents into 1 of the chilled glasses, garnish with a lime wedge, and serve.
14. Repeat to make 3 more margaritas.

cucumber, percent, nectar, freshly squeezed lime juice, lime wedges

Taken from www.chowhound.com/recipes/cucumber-margarita-30338 (may not work)