Ah yes… My love for Margaritas runs deep, my friends. While I don’t tend to celebrate Cinco de Mayo-in public, you know… with other humans- the occasion is always a great excuse to experiment with new ways to make this beloved, classic cocktail.
I have made many a poptail, cocktail and margarita recipe for this here site, and in my real life, but this might be my fave to date. Just like the Margarita du Jour this was modeled after, it is refreshing, while still being sweet and tart with just a bit of heat to spice things up – literally.
RECIPE / Makes 12 – 16 Poptails
- Popsicle Mold or Freezer Pop Molds
- 1 whole Large Cucumber
- 1 Avocado
- 1 1/2 cups Tequila
- 3 cups Margarita Mix (for less sugar, substitute for lime and liquid stevia or agave)
- 4-6 slices Tempered Jalapeno (without seeds)
- 2 Tbsp Sea Salt
- 1 tsp Celery Salt
- 1 tsp Ancho Chili Powder
Start by washing and cutting your cucumber into small-ish sections – whatever your blender can handle. Use the ice blend setting or similar to give your cucumber a thick and chunky but pureed texture. Add your Mix and Tequila, then blend again to mix the ingredients well. Scoop out your Avocado and add your Jalapeno, then once again blend until you have a nice thick puree. Taste test and adjust to make sweeter by adding more margarita mix or less sweet by adding more cucumber. Your puree should be refreshingly tart but sweet and creamy with a touch of heat.
Pour your mixture into your popsicle molds and let freeze overnight or until frozen. Once your poptails are in the freezer, you can mix the ‘rimming salt’. This step is optional but adds a nice touch for those who like a salt rim on their traditional margaritas. To create, add your Sea Salt, Celery Salt and Ancho Chili and mix well until the color is uniform.
Leave your poptails in the freezer until just before you are ready to serve them and then sprinkle a tiny bit of the rimming salt on one side of your poptail. These will be a refreshing treat for all who partake…