Chef Tom Fraker

Roasted Chile-Cucumber Margarita

Rated 5 stars by 1 users

Servings

2 servings

15 minutes

10 minutes

Chef Tom Fraker

Char the chile pepper, on all sides, on the grill or stove top burner. Remove the stem and chop.
Place the pepper, ginger, cucumber and cilantro into a bowl. Using a spoon or large round handle, mash ("muddle") them to bring out the flavors.
Fill half of a cocktail shaker with ice. Add the rest of the ingredients, except for the salt. Place the cap on the shaker and shake vigorously for 30 seconds.
Rub a lime wedge around the rim of 2 margarita glasses. Pour the kosher salt onto a plate and dip the glasses into the salt to coat the rim.
Pour the drink into the glasses.

Filed in: Beverage, Cilantro, Ginger, Ginger Root, Hatch Chile Pepper, Jalapeno Pepper, Lime Juice, Margarita, Mini Cucumber, Mini Cucumbers, Organic Blue Agave Syrup, Organic Limes, Roasted, Roasted Chile-Cucumber Margarita, Tequila, Triple Sec