Green Flash Cocktail

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5 from 2 votes

Servings: Cocktails

Author: Alex Snodgrass

Ingredients

For the Cucumber-Jalapeño Juice (see note)

2 English cucumbers
1 large jalapeño, stem and seeds removed

For the Cocktail:

4 ounces good blanco tequila (I use LALO)
2 ounces Cointreau
2 ounces lime juice
2 ounces cucumber-jalapeño juice, see note
½ ounce agave syrup
lime wedges, for serving
Tajin, for the rim (optional)

Instructions

Make the Cucumber-Jalapeño Juice:

Juicer Method: Using a juicer, juice the cucumbers (unpeeled) and jalapeño. Stir until well combined.
Blender Method: Add the cucumbers (peeled and seeds removed) and jalapeño to a high-powered blender. Blend until smooth then strain with a cheese cloth or fine mesh sieve.

Make the Cocktails:

In a cocktail shaker, combine tequila, Cointreau, lime juice, cucumber-jalapeño juice, and agave. Add ice and shake until very cold and well combined.
Cut a slit in a lime wedge and rub it along the rim of a glass. Roll the edge of the glass in the Tajin to coat the rim. Carefully fill the glasses with ice and pour in the cocktail. Serve with a lime wedge.

Notes

For the Cucumber-Jalapeño Juice: This will make plenty of juice for more than two cocktails.

If Making a Pitcher of Cocktails:

3 cups good blanco Tequila (I use LALO)

1 ½ cups Cointreau

1 1/2 cup lime juice

1 ½ cups cucumber-jalapeño juice

¼ cup agave syrup

Lime wedges, for serving

Tajin, for the rim

Place all of the ingredients in a large pitcher and stir until very well combined and the agave is dissolved in the liquid. Serve over ice with a Tajin-rimmed glass with a lime.

Stir the pitcher each time before pouring into glasses to make sure well combined as it does separate in the pitcher if not served immediately.