Thanks to Rayme Rossello, owner of Denver, Colorado’s Comida, we think we’ve found our drink of the season. Distinct, refreshing, and oh so smooth, the Cucumber Suerte Margarita has all the attributes we look for in a summer cocktail.
The recipe comes courtesy of a company dedicated to bringing delicious Mexican street food (think tacos, tostadas, and quesadillas) made with fresh, local ingredients to the streets of Denver via a pink food truck and two cantinas, and it incorporates a tequila from a local spirits company that is quite tasty (and comes in a pretty stylish bottle).
Thanks to the cucumber-infused tequila, this isn’t your typical margarita. While the lime juice and cointreau hit the usual bright spots, the cucumber somewhat mellows out the drink, and adds a sophisticated note to the concoction. It’s a lovely twist on the traditional cocktail, but consider yourself warned: these go down easily.
Cucumber Suerte Margarita
For each cocktail:
1.5 ounces Cucumber Suerte (see below for instructions and ingredients)
1 ounce Cointreau
Juice of one lime
To serve: Salt, ice, mint
Instructions: To make the Cucumber Suerte, you will need one cucumber and one bottle of Suerte Blanco tequila. Cut cucumber into chunks with peel still on, put the pieces into a large mason jar, then add the tequila. Let the cucumber pieces soak in tequila for at least 24 hours (tequila should be well infused before cocktails are made). To make the drink, combine the Cucumber Suerte, Cointreau, and lime juice. Pour over ice in a salt-rimmed glass, and garnish with mint and a curl of cucumber peel.
If you’re in the Denver area, you can find the Comida food truck by using this calendar, or visit one of the Cantinas, where you can sample a variety of inventive cocktails (find a full list of their bar offerings here).