Pepino Margarita

Yield: Two Cocktails

Hello long weekend! Not sure about you guys, but I would like to lament the end of summer with an umbrella-worthy drink. Most cocktails, hate to break it to you, are full of sugar, which is really a recipe for a hangover, inflammation and feeling like crap the next day.

Tequila has long been my DOC. It's one of the cleanest liquors you can drink and the only that won't put you to sleep. If you had a bad experience in college, hear me out: we're not taking shots anymore. That's over. Savor a tequila or two (sans the sweet and sour mix) instead of beer, wine, G&Ts or whatever you normally imbibe, and you will feel much better the next day. Trust me!

It may come as no surprise that when I make a cocktail, it's green and includes a serving of vegetables. The cucumber in this bad boy is incredibly refreshing, hydrating and frankly delightful, and the basil gives it an herbaceous twist.

I'm by no means a mixologist, and didn't invent this cocktail, but this is a health(ier) version of one of my favorites, and I think its damn good. Enjoy!

Ingredients

1 medium cucumber, peeled
Juice of 1 lime
1/2 cup filtered water
2 shots (about 3 ounces total) of tequila - I like Casa Dragones' Blanco, but choose your poison!
1 teaspoon diced jalapeño (optional)
2 basil leaves
2 ribbons of cucumber (use a mandolin or vegetable peeler)

Instructions

Add the cucumber, lime juice and water into a high speed blender. Blend for about 20-30 seconds. Add to a shaker with the tequila and jalapeño (if you like it spicy) and pour over ice into a glass. You can top it with some soda water if you want to dilute it a little.
Garnish with a basil leaf and a cucumber ribbon, if you're going for that fancy feel.