1poundPersian cucumbersends trimmed and peeled and roughly chopped
1cupfresh mint leaves
1/3cupfreshly squeezed lime juice
1/4cupagave syrup or simple syrupor honey
For A Pitcher Of Margaritas:
2cupsMint Cucumber Juiceor store bought cucumber juice
1cup100% agave silver tequila
2jalapeño peppersstemmed and cut into coins
1handfulmint leavesfor serving
1mediumLimeor 3 key limes thinly sliced for garnish (more if you want a salted rim)
Persian cucumbersslices for garnish
Instructions
Make The Mint Cucumber Juice: Combine the cucumber, 1 cup of mint leaves, lime juice, and simple syrup in the carafe of a blender. Place the top on the blender carafe, then blend until the mixture is smooth, at least 30 seconds. (Depending on your blender, you may need to add up to ¼ cup water to get the mixture to blend smoothly.)Strain the mixture twice through a fine mesh strainer, pushing on the back of the mixture with a spatula to extract as much juice as possible (you should have about 2 cups). Discard the solids and set the mixture aside. TIP: Puree can be made up to 8 hours ahead of time and refrigerated until ready to use.
Make A Pitcher Of Cocktails: If you want to make the drinks spicy, slice the jalapenos into rounds and add them to the bottom of the pitcher (use only one jalapeno and remove the seeds for mild spice and up to 3 jalapenos with seeds for spicy). With a muddler or back of a wooden spoon, muddle the jalapenos for a few seconds to release a touch of the spice.Add the mint cucumber juice, tequila, a pinch of salt, the thinly sliced lime, and a few handfuls of ice. Smack a handful of mint leaves over the pitcher, drop them in, and stir. Taste and add more sweetener or lime as desired.
Serve: If desired, slice the Persian cucumber lengthwise into paper-thin strips (or slice an English cucumber into coins and place a few in each serving glass. Pour the cocktails into margarita or rocks glasses with a salted rim (optional), add a sprig of mint, and serve.