Cucumber and Chili Agua Fresca

Spiked with tequila, this cool and spicy cocktail makes a great summer refresher.

Ingredients

Directions

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).