Margarita of the Month: September

September 27, 2012

Margarita of the Month: September

Cucumber Jalapeno Margarita

Okay, okay, I know… the last Margarita of the Month was also a Cucumber Jalapeno Margarita… and yeah, it was more than a month ago… get over it…

So this version of Cucumber Jalapeno Margarita comes from Chef Michael Symon, and was featured on a recent episode of the Cooking Channel show Symon’s Suppers.

Chef Michael Symon

In case you’ve been under the proverbial Celebrity Chef Rock the past few years, Michael Symon seems to be pretty much everywhere…

After several appearances on the Food Network show Melting Pot (among others), he bested New Orleans super chef John Besh on the Next Iron Chef show for the title of Iron Chef. He appears on several Food Network and Cooking Channel shows (such as The Best Thing I Ever Ate, and of course, Iron Chef America), and hosts Symon’s Suppers (where this recipe hails from) and is one of the co-hosts of the ABC program The Chew (and if you insist on a Disney relation to this post, here it is: The Chew is on ABC, ABC is owned by Disney… so there you go…).

And yeah, I gotta admit I have a pretty big (and totally hetero) man-crush on Chef Symon… his personality and enthusiasm is infectious, and well, that laugh…  he’s the guy you really just want to hang out with, have a beverage with, and of course, cook and eat with… and he does have quite the love for the pig…

Okay, enough of my glowing about this chrome-domed chef… let’s have a drink! And this one you’re going to have to prepare a bit ahead before you get your buzz on – unlike the last Cucumber Jalapeno Margarita that was muddled to release the flavors, this one is infused, so it will take a little while…

Cucumber Jalapeno Margarita

makes 1 big (usual for me) or 2 normal person drinks:

1/2 cup fresh lime juice

1/2 cup blanco (silver) tequila

1/4 cup orange liqueur (such as Grand Marnier or Citronage)

1/4 cup simple syrup, or more if you want it a bit sweeter

4 slices (maybe 1/4″ thick or less) cucumber

1 fresh jalapeno pepper, halved lengthwise

Add all ingredients into a glass or plastic container and stick into the ‘fridge for at least an hour. The longer it sets, the more pronounced the flavor from the jalapeno and cucumber (and the heat from the pepper!).

To get the most cuke flavor, I’d allow to steep overnight, but unless you want it really hot, sample it after an hour or two – if it’s spicy enough for you at that time remove the pepper pieces while leaving the cucumber slices in until the next day.

When ready to serve, remove the cucumber slices (and the pepper if still in there – if there are stray pepper seeds you may want to run thru a strainer the get them out as well). Salt the rim of your glass (if so desired) and pour the goodness in – over the rocks if you want, but if you’ve refrigerated it over night so it’s cold, you can also serve without ice if you prefer.

Cucumber Jalapeno Margarita

Garnish with a slice of cucumber (and/or pepper if you dare) and drink it down!

This makes an nice and refreshing drink with very little actual work, as long as you plan ahead! If you want to peruse the original recipe, it’s on the Cooking Channel website.

So drink up, and I’m, as always, headed back to the kitchen… see you soon!

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