1/2 cup fresh cilantro
2 small jalapeños
1/4 cup fresh lime juice
1/4 cup lakanto
2 English cucumbers
1/2 cup sea salt
3/4 cup tequila
Bring a 1/4 cup of cilantro, jalapeños, lime juice, sugar and water to a simmer in a small saucepan.
Cook, stirring until the sugar dissolves about 1/2 minutes. Transfer to a small bowl and pop in the freezer for 10/15 minutes.
Add the cucumbers to a blender with 1/4 cup of water and puree. Strain the puree through a fine mesh into a bowl. Make sure to press on the puree with a rubber spatula. Refrigerate for 30 minutes.
In a food processor add the sea salt and 1/4 cup of cilantro and pulse until the salt is green, transfer to a small dish.
Rim the glasses with a piece of lime then dip the glasses into the cilantro salt, and fill with ice, set aside.
Add the cucumber puree, sugar jalapeño syrup and tequila to a blender and pulse for 20 seconds. Fill your glasses and garnish with a lime.