Frontera: Margaritas, Guacamoles, and Snacks by Bayless Rick

Author:Bayless, Rick [Bayless, Rick]
Language: eng
Format: epub
Publisher: Norton
Published: 2012-11-06T06:00:00+00:00

16 rounds unpeeled cucumber

1½ cups 100% blue agave blanco tequila

4 cups Homemade Sangrita

1 lime wedge (optional)

Chipotle Salt (see Bartender’s Notes) or coarse (kosher) salt (optional)

6 cups ice cubes

8 fresh cilantro sprigs (optional)

In the bottom of a pitcher, muddle 8 cucumber rounds with a cocktail muddler or wooden spoon until coarsely mashed. Add the tequila and Sangrita and stir. Cover and refrigerate until chilled, about 2 hours.

If desired, use the lime and Chipotle Salt to crust the rims of eight 10-ounce highball glasses as described in the Bartender’s Recipe. Distribute the ice among the prepared glasses. Pour ⅔ cup of the tequila-Sangrita mixture into each glass and stir. Garnish each glass with a cucumber round, and the cilantro sprigs if you wish.

Homemade Sangrita

MAKES ABOUT 4 CUPS

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