I had my first cucumber martini in Newport Beach. It was love at first sip. I have tried to replicate it for years and have finally achieved a cucumber martini that is both refreshing, slightly tart, and perfect for a hot summer evening. A true classic martini is too strong for me, so my version contains 2 shots of alcohol per glass, which is not weak, but this way you can have 2 martinis which is exactly what we like to do.
We always prefer tequila over vodka, but either one is perfect for this recipe. You also need tajin, which is a common Mexican condiment made of chile peppers, lime powder, and salt. My hubby sprinkles it on jicama and cucumber, and it is used the rim the glasses of micheladas and bloody mary's. Its both tart and salty but not really spicy. Tajin really makes this drink special, so do not skip this step. I use a hothouse or what they call seedless cucumber (it always comes wrapped in plastic).
Cut the ends off the cucumber and peel the cucumber.
Cut the cucumber into chunks and place it in a blender with 1 cup of water.
Blend till totally smooth.
Strain the mixture into a container that can hold 3 cups. Do not stir or force the cucumber mixture in the sieve. Let it drip on its own for about 5 minutes into a container. If you force the mixture and press it into the sieve you will get pulp into your drink, you only want the liquid not the pulp. Discard the pulp left in the sieve.
Slice and squeeze enough lime juice in a separate glass to measure 1/3 cup. Save a lime half to wet the martini glass rim later.
Add 1 cup of tequila or vodka ( but not both ) to your cucumber liquid mixture.
Add 1 tablespoon agave to the mixture and stir till combined. Then taste for sweetness. We do not like things sweet, so you need to sample for your own taste, and add more if you prefer.
Get a flat plate and sprinkle tajin around in a circle. Rub your glass with the leftover lime half over the rim and dip the rim in the tajin. You can place your glasses in the freezer at this point if you choose.
You can find tajin at HEB in the produce isle, next to the guacamole, chips, and fresh juices. I prefer the low sodium tajin.
If you are having guests you can transfer the mixture into a nice container. Pour half the mixture (which makes 2 martinis) into a shaker, add 4 ice cubes, and shake for 30 seconds. Pour, relax, and enjoy!
CUCUMBER MARTINI RECIPE
Serves: makes 4 martinis (which means 2 people in my opinion)
Prep Time: 10 minutes
INGREDIENTS
- one hothouse cucumber, peeled and chopped roughly
- 1 cup water
- 1/3 cup lime juice, 2-3 limes
- 1 cup tequila or vodka
- 1 tablespoon agave, or more to taste
- tajin salt
PREPARATION
- Cut the ends off the cucumber and peel. Cut into rough chunks and throw into the blender with 1 cup of water.
- Blend till smooth and pour into a strainer that is large enough to hold 3 cups of liquid. Set aside and let the liquid drip out, about 5 minutes. Do not try to push the mixture through the strainer or stir the mixture, because you will get little pieces of cucumber, and all you want is the juice. After 5 minutes discard the cucumber guts in the strainer.
- Cut your limes and juice the limes. Save one lime half to wet the martini glasses later. Add the limes juice to the cucumber juice.
- Measure 1 cup of tequila or vodka into the cucumber liquid.
- Measure 1 tablespoon agave and add to the cucumber liquid, and stir to combine thoroughly. Taste for sweetness, add more agave if you like it sweeter.
- Sprinkle the tajin salt in a circle on a flat plate. Use the lime half to wet the rim of the glass. Dip the glass into the tajin salt. At this point you can freeze the glasses if you prefer.
- When ready to serve pour half the mixture into a shaker with a few cubes of ice and shake for at least 30 seconds to allow the mixture to cool. Pour into 2 glasses and enjoy. Repeat and enjoy some more.