Pitcher-Style Jalapeño Cucumber Margaritas with Sauza Tequila – #MyKindofCinco

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Cinco de Mayo is the best. I mean it’s basically a holiday that has been hijacked by margaritas and guacamole, and, with all due respect to Mexico’s victory in The Battle of Puebla, I think we’re all ok with that. Because…margaritas.

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I celebrated early this year because I got a little party pants care package from the fine folks at Sauza Tequila as part of their ‘My Kind of Cinco’ campaign. I was able to put my own spin on a bunch of pitcher-style margaritas for a group of friends at the beach this past weekend. And in turn, I ate my weight in guac and chips. It was a win-win.

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When entertaining for a group of people, even if it’s a small group like we had, making a batch of cocktails is key. What’s better than a cocktail? An entire pitcher full of cocktails! People can help themselves and you are not a slave to the shaker. Don’t muddle your life away, people! You can still create quality, craft-style cocktails in a pitcher. Don’t let anyone tell you differently.

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While Sauza Signature Blue Silver Tequila, made with 100% blue agave, was the star in these margs, jalapeño simple syrup and muddled cucumber were featured players. I love the heat the peppers lend and the opposing cooling quality of the cucumbers.

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And because Sauza’s classic silver style has an herbal and almost savory quality from the fresh agave notes, the combo of bright, green flavors works really well together.

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Jalapeño Cucumber Margaritas – (serves 8)
2 cups Sauza® Signature Blue Silver Tequila
1/2 cup Cointreau
1/2 cup jalapeño simple syrup *
1 cup lime juice
1/2 cup muddled cucumber slices
Garnish: cucumbers, rock salt

Lightly muddle cucumber slices at the bottom of a mixing glass and then place in pitcher with the rest of the ingredients. Fill with ice. Serve in margarita glasses rimmed with rock salt and garnish with a thin slice of cucumber.

*Jalapeño Simple Syrup
1 cup of turbinado sugar
1 cup of water
1 jalapeño, sliced, with the seeds removed

Combine the sugar and water over medium heat until the sugar dissolves. Add the jalapeño and let sit for at least an hour. Strain through a mesh sieve and store in the refrigerator. Keeps for about a month.

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Disclosure: This post was made possible by Sauza® Tequila in conjunction with their #MyKindofCinco campaign. As always, all opinions expressed are my own.


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