Cucumber-Jalapeño Agua Fresca
Reprinted with permission from Trejo’s Cantina by Danny Trejo with Hugh Garvey copyright © 2023. Photographs by Larchmont Hospitality Group LLC. Published by Clarkson Potter, a division of Penguin Random House, LLC.
There are few foods more refreshing than a cool, crisp cucumber sprinkled with salt. Add spicy jalapeño and you have fire and ice. They both have that bright green color and fresh flavors and really work well together. It’s sorta like when you put on a great leather jacket. A second ago you were a regular person and now you’re a badass!
This recipe, and others like it, can be found in the article “Here’s How to Make Danny Trejo’s Favorite Booze-Free Cocktails at Home.”
How to Make It
1
In a blender, combine the cucumber, jalapeño, 1 cup water, lime juice, and sugar, and blend until the mixture is smooth.
2
Strain the juice through a medium fine-mesh sieve into a pint container (discard the solids).
3
Add a pinch of salt, taste for balance, and add a bit more if necessary. Cover and refrigerate until ready to serve.
4
To serve, pour 2 oz. juice mix into an ice-filled Collins glass. Add 4 oz. club soda and gently stir. Garnish with a lime slice and serve. Repeat as desired.
Ingredients
1 medium English cucumber, sliced crosswise
1 (1⁄4-inch) slice jalapeño
1 oz (2 tbsp.) fresh lime juice
4 tsp sugar
salt
16 oz (2 cups) club soda
lime slices, for garnish
Directions
1
In a blender, combine the cucumber, jalapeño, 1 cup water, lime juice, and sugar, and blend until the mixture is smooth.
2
Strain the juice through a medium fine-mesh sieve into a pint container (discard the solids).
3
Add a pinch of salt, taste for balance, and add a bit more if necessary. Cover and refrigerate until ready to serve.
4
To serve, pour 2 oz. juice mix into an ice-filled Collins glass. Add 4 oz. club soda and gently stir. Garnish with a lime slice and serve. Repeat as desired.
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