JALAPEÑO-CU­CUM­BER MAR­GARITA

Better Homes & Gardens - Best of Summer Recipes - - Loving Summer -

start to fin­ish 15 min­utes

Fresh lime wedges

Kosher salt

1/2 of a medium English cu­cum­ber, sliced

1 jalapeño pep­per, stemmed, seeded,

and sliced

3 cups mar­garita mix

11/2 cups gold tequila, such as Her­radura

Re­posado

³/4 cup Pa­trón Citrónge or or­ange

liqueur

Ice cubes

1. Rub the rims of 10 to 12 glasses with a lime wedge; dip in salt to coat. In a large pitcher mud­dle cu­cum­ber and jalapeño with 1/2 tsp. kosher salt. Add mar­garita mix, tequila, and liqueur. Serve over ice in pre­pared glasses. Makes 10 serv­ings. per serv­ing 188 cal, 0 g fat, 0 mg chol, 99 mg sodium, 22 g carb, 0 g fi ber, 15 g sug­ars, 0 g pro.

“This is the best ver­sion of a mar­garita I know,” Tim says. “The cool­ness of the cu­cum­ber and the spice of the jalapeño bring new fla­vor to this clas­sic cock­tail.”

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