With a basil-infused salt rim
“This margarita is perfect for spring and summer when the garden is abundant with fresh herbs,” says New York City–based recipe developer Laura Rege. Elderflower liqueur adds a floral note, while cooling cucumber juice provides a refreshing base. To make the cucumber juice, peel the cucumbers, cut into chunks, and purée in a blender. Then, strain the juice and discard the solids. Drink it on its own for a super-hydrating beverage or use as a base for this cocktail.
Ingredients
Directions
Step 1
Using a chef’s knife, roughly chop the basil on a cutting board. Add the salt on top of the basil and, using the side of the knife, smash the basil into the salt. Continue to smash and chop until a salty green paste forms.
Step 2
Rub the lime around the rim of two rocks or margarita glasses. Flip the glasses upside down and dip into the basil salt, turning to coat. Use your fingers to gently press the salt in, if necessary. Fill glasses with ice.
Step 3
In a cocktail shaker, combine tequila, cucumber juice, elderflower liqueur, and lime juice. Fill shaker with ice, cover, and shake vigorously until very cold. Strain into the prepared glasses and garnish with a lime wedge and a herb sprig. Serve immediately.