Cucumber Tequila Gimlet with Jalapeno

Since it’s Monday, I decided to post about Tequila.  Very few people probably drink tequila on a
Monday, and yet I can’t think of another day when people need it more than
a Monday.  Oh, the irony.
I made this drink a couple weeks ago, and I fell in love
with it. Like, LOVE LOVE. Refreshing, light, and flavorful – I would take this over a margarita
any old day.
  • 1 bottle (750 mL) good Tequila Blanco (I used a Blue
    Agave Tequila)
  • 1 cucumber, finely sliced
  • 2 jalapenos, roasted/browned until soft
  • ¾ cup fresh lime juice
  • ½ cup light agave nectar
  • 1.5-2 cups ice
Pour the tequila into a large pitcher or bowl, and add the
cucumbers.  Cover and let sit for at
least 6 hours, but up to 24.  Roast the
jalapenos in the oven until slightly soft, or brown them over a gas flame. Chop
them up and discard the stems and seeds (I left just a few seeds in for
heat).  An hour before serving the drink,
add the jalapenos to the tequila and let steep.   After
an hour or so, strain the tequila and discard the cucumber and jalapenos.  Stir in the lime juice and agave.  Add the ice and let melt to dilute and
chill.  Serve over ice, and garnish with
cucumbers or limes.