Spicy Cucumber Margarita

3 cucumbers, peeled and roughly chopped
1/2 cup white granulated sugar
1/2 cup water
1 cup tequila
2 tablespoons triple sec
1/4 cup fresh lime juice (3-4 limes)
1 teaspoon fresh lime zest
1 jalapeño, sliced

Glass Rim: 
2 tablespoons Maldon sea salt
2 teaspoons white granulated sugar
1 teaspoon fresh lime zest

1. To the jar of a food processor, add the chopped cucumber and pulse until the mixture turns smooth. Run the puree through a sieve, discarding the pulp, and reserving the cucumber juice. You should end up with 1 1/2 cup of cucumber juice; set aside. 

2. In a small saucepan, combine the sugar and water. Heat on medium low until the sugar dissolves.

3. To a pitcher, mix together the cucumber juice, tequila, triple sec, lime juice and jalapeño . Add half of the simple syrup and do a taste test. Adjust according to taste: add more simple syrup if you'd like it to be a bit sweeter. 

4. Transfer to the refrigerator so the jalapeño has time to spice the mixture. Check the mixture every 15-20 minutes and do a taste test. I was happy with the spice level at the 1 hour mark. 

5. On a plate, mix together the salt, sugar and lime zest. Run a lime around the edge of the glasses to moisten; dip the rims in the salt and sugar mixture. Add a few ice cubes to each glass and divide the margarita mixture between the glasses. Garnish with a few slices of jalapeño or lime or even a few slices of cucumber. 

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