Cucumber Tequila-Citrus-Mint Fizz |
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Prep Time: 3 Minutes Cook Time: 0 Minutes |
Ready In: 3 Minutes Servings: 1 |
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Garden harvest meets cocktail hour in this delightful refreshing, not-too-sweet cooler. Cucumber softens the harsh edges of the spirit while adding a fresh aroma and cooling taste. Use a good-value silver tequila like Sauza Hornitos Plata. Times does not include overnight chill time. Ingredients:
2 ounces cucumber tequila, chilled |
1 lemon wedge |
1 lime wedge |
5 -10 fresh mint leaves |
5 -6 ounces carbonated lemon-lime beverage, chilled |
1 (750 ml) bottle silver tequila |
1/2 thinly sliced peeled cucumber |
Directions:
1. Cucumber tequila: Pour tequila into pitcher (save bottle); stir in cucumber. Refrigerate overnight. Using fine mesh strainer and funnel, strain tequila back into bottle. Store in refrigerator up to 2 weeks.
2. Cocktail directions: Fill 12-oz. tumber with ice. Pour tequila over ice. Squeeze lemon and lime wedges over ice; add to glass.
3. Put mint leaves in one hand. Clap between hands several times to release oils; drop leaves in glass. Top with soda. Stir gently.
4. Tip: If you don't want to make a whole bottle of cucumber tequila, you can cut the quantity down to make just what you will use up the next day. (i.e. use 4 - 6 ounces tequila and about 6 thin slices of cucumber.).
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