Cucumber and Chili Agua Fresca
Spiked with tequila, this cool and spicy cocktail makes a great summer refresher.
- 4 1/2 cups water
- 10 cucumbers, peeled, seeded and chopped, plus 6 to 8 wedges for garnish
- 1 cup fresh lime juice
- 2 Tbs. agave nectar or honey
- 1/2 serrano chili, seeded and minced, plus 6 to 8 whole chilies for garnish (optional)
- Sea salt, to taste
- 2 cups silver tequila
- Ice as needed
In a blender, working in batches, combine the water, cucumbers, lime juice, agave nectar, minced chili and a generous pinch of salt. Blend on high until smooth. Strain through a fine-mesh sieve into a pitcher. Add the tequila and stir well, then refrigerate for at least 1 hour before serving.
Serve the agua fresca in individual glasses over ice. Garnish each glass with a cucumber wedge and a whole chili. Serves 6 to 8.
Adapted from Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).