What better way to jazz up a Monday than with a tequila cocktail kicked up with jalapeño and (
surprise!) tomatillos? I was super proud of my friend, blogger/artist/consultant
Meg Biram (
little known fact: she was one of my college besties!) when she told me she’d started subscribing to a CSA basket, since back in our college days, Meg wasn’t that into culinary experimentation. I invited her to stop by and share what she’s been cooking up with all that fresh summer produce, and this refreshing libation was the result. Take it away, Meg!
- Juice 1 peeled cucumber, or add 1 medium peeled cucumber to a high powered blender with 1/2 cup water. Strain and discard solids.
- In a shaker, add cucumber juice, the juice of 1 lime, tequila and agave (or simple syrup) over ice. Shake to combine and chill.
- Wet the rim of the glass with a wedge of lime and dip in a mix of sea salt and cayenne pepper. Add husked and chopped tomatillos and the optional cilantro to the glass. Muddle. Add ice and a few jalapeño rounds.
- Pour mixed drink from shaker in the glass. Garnish with tomatillo.
*styling by Meg Biram, recipe by Carlene Thomas, photography by Abby Jiu, produce provided by From the Farmer.