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Frontera Grill Cucumber Margarita



CUCUMBER MARGARITA
Frontera Grill Restaurant Recipe

3 cups peeled, seeded, and thinly sliced cucumbers
1 1/2 cups 100 percent agave silver tequila, preferably Milagro or Cazadores
1 cup fresh lime juice
1 cup simple syrup
1 lime half for moistening the glass rims
coarse kosher salt
6-7 cups ice cubes
cucumber slices for garnish

Make the base: In a blender, combine the cucumbers, tequila, lime juice, and simple syrup. Blend until the mixture is as smooth as you can get it. Strain into a pitcher, cover, and refrigerate until chilled, about 1 hour.

Moisten the rims of three 6 ounce martini glasses with the lime half. Spread the salt on a small plate, then upend the glasses into the salt to crust the rims. Fill a cocktail shaker three quarters of the way full with ice, then add 1 1/2 cups of the chilled margarita base. Cover and shake for 10 to 15 seconds. Strain into the prepared glasses. Garnish with cucumber slices. Repeat to serve 2 more rounds of 3 margaritas.

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