Spicy Cucumber Margarita

Ingredients:

• 1/4 cup freshly squeezed lime juice (2-3 limes; set aside the squeezed limes)
• 1/4 cup sugar
• 1/4 cup fresh cilantro (leaves separated from soft stems)
• 2 small jalapenos, 1 halved and 1 thinly sliced, seeds removed
• 3 Iranian cucumbers
• 0.5 cup coarse salt
• 3/4 cup Añejo tequila
• 1/4 cup + 2 tbsp triple sec

Preparation:

1. Combine lime juice, sugar, cilantro stems, halved jalapeño, and 1/4 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves, about 1 minute. Transfer to a small bowl and refrigerate until completely cool, at least 1 hour and up to 4 hours.
2. Meanwhile, puree the cucumbers in a blender. Strain the puree through a fine-mesh sieve into a liquid measuring cup, pressing down on the solids with a spatula. Refrigerate the cucumber puree until completely chilled.
3. Pulse the salt and cilantro leaves in a mini food processor until the salt turns green; transfer to a small plate. Brush the rims of 4 glasses with lime juice, then dip the rims in the cilantro-salt mixture to coat.
4. Strain the jalapeño popper syrup into a small pitcher. Add cucumber juice, tequila, and triple sec. Fill the prepared glasses with ice and add a few jalapeño rings. Pour into the cocktail.