Cuke and Chile Punch
Food and Drink

Reprinted with permission of Susan Robins; image: Deposit photos, 5seconds

Cuke and Chile Punch

"The cucumber acts like a cool breeze to balance the heat of the chile in this boozy concoction of opposites. You can use any triple sec, but Cointreau has a stronger, smoother flavor."

Serves: 6


1 jalapeno, chopped fine

1 ¼ cups tequila

1 large cucumber, peeled, or equivalent juice (we like a heavy cucumber flavor)

½ cup Cointreau

½ cup lime juice

cucumber or lime slices, for garnish

salt, for rimming

Drop the jalapeño into the tequila in a large jug and let it infuse for about 30-45 minutes or so, tasting every 15 minutes until the heat reaches your preference. Puree the cucumber in a blender so it’s basically a pulpy juice. If you’re squeamish about pulp or seeds, pour it through a sifter or sieve. Add that cucumber juice, Cointreau, and lime juice to the jug. Stir really well. Top off the jug with ice, swish it well to thoroughly chill, and serve in rocks glasses. For the authentic margarita experience, rim the glass with salt and add a slice of lime.