Cinco Cinco Watermelon Cucumber Margarita

I fell in love with the thought of the combination of cooling cucumber and the sweet meat of the watermelon the minute I saw it on my friend’s wall on facebook for Cinco de Mayo. I thought it would be the perfect drink for my 55th birthday.It was everything I thought it would be,a lttle  tart,a hint of sweet, light and perfect for a celebration on a warm spring day.Pretty in pink, with a tinge of fresh lime zest on the rim. I know you will enjoy this as much as we did. Credit due to my friend, Global Cuisine by Gary Arabia.  Happy Birthday to me and Cheers to you!

4 C. watermelon, cubed

1 larger cucumber,peeled,seeded and sliced in thin strips

1/4 C. fresh lime juice,zest before juicing and reserve zest

1 1/2 oz. organic Agave syrup

3 oz. Silver Patron Tequilla

2 T. kosher or Tequilla salt

In a blender, puree watermelon and cucumber.Strain though a fine mesh sieve into a pitcher.

Refrigerate until cold. Combine zest and salt on a flat plate and set aside.

When ready to serve, rub lime slice over rim of Martini or Margarita glass, and dip in salt. Mix  1/2 C. watermelon – cucumber juice with lime juice,Agave and tequilla in a cocktail shaker. Add 1/2 C. shaved ice and shake until well chilled and blended. Pour into salt rimmed glasses. Serve immediately,preferably while watching the sun set!

Cucumber Dill Slaw

Cool,creamy and made with my favorite herb, fresh dill. After having some,and some more, Micaela said “I want to eat it all but I know you want some”. Next time I will make double!

• 3 fresh,hard cucumbers, peeled and seeded
• 1/4 C. sour cream
• 1 shallot, minced
• 1 clove garlic, pressed
• 1 T. white wine or Champagne vinegar (I used a garlic white wine vinegar)
• 1/2 t. white pepper
• 2 heaping T. fresh dill

Using a julienne slicer on your grater,or a mandolin if you are lucky enough to own one,cut cucumber into 1/2 inch wide strips.some will stay as long as the cucumber,some will break as the cucumber gets smaller. A paring knife is also fine for this step.Place the strips in a colander and sprinkle a scant amount of Kosher salt on them,knead to soften. rinse and squeeze out as much water as you can.

Whisk sour cream with vinegar,shallot,and garlic.Season with white pepper.

Fold cucumber and dill in gently.

Refrigerate at least an hour if not more. (The second hour after I made it…..it was gone!)