I am a big fan of margaritas in general. Any flavor margarita, I’m not picky. I’ll take them any way I can get them. On the rocks or blended. It doesn’t matter. If I had to make a choice though, I’d much rather prefer a frozen margarita. It’s a lot more refreshing, especially on a hot summer day. There’s something so exciting about margaritas. I think it’s the idea of drinking them at a bar of a restaurant, snacking on chips and salsa and guacamole and chatting with a few people about nothing in particular. It’s chill without any of life’s stresses or worries. Am I painting you a good picture here? I hope so. Go out this weekend, gather some friends and family, and have some margaritas and chips with salsa just for me. You’ll be thankful you did. These Spicy Honeydew Cucumber Margaritas are a good option!

Print Recipe

Spicy Honeydew Cucumber Margaritas

These margaritas are the perfect weekend/happy hour cocktail. Jalapeño infused simple syrup and fresh honeydew juice take it over the edge!

Prep Time20

Total Time20

Course: Drinks

Cuisine: Mexican

Keyword: Cocktails, Drinks, Fruit, Margaritas

Servings: 4

Author: Jonathan Melendez

Equipment

Blender

Ingredients

1 medium ripe honeydew
2 medium cucumbers
3/4 cup tequila
1/3 cup fresh lime juice
1/4 cup sweet and sour
1/4 cup triple sec
1 ounce jalapeño simple syrup recipe follows
ice
1/4 cup coarse salt
1/4 to 1/2 teaspoon cayenne pepper

Syrup:

1/2 cup granulated sugar
1/2 cup water
1 small jalapeño

Instructions

Remove the rind from the honey dew and scoop out the seeds from the center. Cut into large chunks and transfer to a blender. Process until completely smooth. Run through a fine mesh sieve, into a tall pitcher, to remove the pulp. Set aside.
Peel and remove the seeds from the cucumbers and cut into large chunks. Throw into a blender and process until smooth. Run through a fine mesh sieve, into small pitcher or cup, to remove the pulp. Set aside.
Fill blender about halfway with ice. Pour in 2 cups honeydew juice, 1 cup cucumber juice, tequila, fresh lime juice, sweet and sour, triple sec and simple syrup. Blend until well combined.
In a shallow dish, combine the coarse salt with as much of the cayenne pepper as you’d like. Run a lime wedge along the edges of the glasses and dip into the salt.
Divide the margaritas into the prepared glasses and serve immediately. Enjoy!
For the jalapeño simple syrup: Combine the sugar and water in a small saucepan. Make two slits on opposite sides of the pepper and throw into the saucepan. Bring to a rapid boil over medium-high heat. Lower heat and simmer until the sugar has completely dissolved, about 10 minutes. Remove from stove top and allow to cool down completely. Can be stored in fridge, in an airtight container or jar, for up to 1 week.