Deciding to go to culinary school across the country from where you lived you whole life is stressful. Especially when you figure out how much you're about to be paying for that education of yours. So when you come across this situation, you need to get yourself a margarita.
During my initial trip to find an apartment and visit the school, my mom and I went to just about every recommended mexican restaurant in Salt Lake City. And after all of the meetings, lease-signings, and snow storms, I needed a margarita STAT. One mexican recipe passed with no alcohol served (this is Utah, after all), I kept it together ok. But after the second, I nearly lost it. So when we finally arrived at Red Iguana, I couldn't have needed a margarita more. And the cucumber margarita I found on the menu was just the thing. That drink was enough to relax me and convince me to move to Utah in spite of a trip that was not so fantastic (ok, there were a few other things)
And now every time I go back to Red Iguana for the delicious mole sauces, the cucumber margarita is still the drink I choose. I've done my best job to here to re-create it. And, to pat myself on he back real quick, I think I hit a home run. Happy Cinco de Mayo!
Makes 3 large or 6 small servings
1 cup silver tequila
1/2 cup light agave nectar
Juice from 4 large limes
2 cups ice1/3 medium cucumber
coarse salt for garnish, if desired
In a pitcher or cocktail shaker, stir together tequila, agave, and lime juice until fully combined. Stir in ice.
Chop most of the cucumber into small cubes and place about 1/2 dozen into each glass. Slice the rest of the cucumber into small slices with which to garnish the glasses. Muddle the cubed cucumber in the bottom of each glass (I used the back of a fork for this).
Run a leftover lime around the rim of each glass. Pour some coarse salt into a shallow dish and dip the glass into the salt to lightly coat the rim. Pour margaritas over cucumbers into glass. Garnish with sliced cucumbers, if desired.