Cucumber and Chili Agua Fresca

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

Ingredients:

  • 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

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).