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.
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 juice1 ½ cups cucumber-jalapeño juice ¼ cup agave syrup Lime wedges, for servingTajin, for the rimPlace 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.