Cucumber and Jalapeño Fizzy Margarita

Instructions

• 1To make the simple syrup, place the water and sugar in a small saucepan over medium-high heat. Bring to a boil, stirring until the sugar has dissolved. Boil for 5 minutes. Remove from the heat and set aside to cool. Transfer to a small container and refrigerate until cold. The simple syrup can be stored in the refrigerator for up to 1 month.
• 2Place the cucumbers, jalapeño, mint, water, lime juice, tequila and 3 fl oz of the simple syrup in a blender and secure the lid. Blend until smooth.
• 3Strain the cucumber mixture into a large liquid measuring cup.
• 4Using the funnel, fill the InFizz bottle to the MIN line. Top with the FusionCap™ and twist to lock.
• 5With the Tilt Head in the tilted position, insert the bottle and twist to lock. Push the bottle down into the vertical position. Press the Carbonating Lever at 1 second intervals, twice, to lightly carbonate or up to 6 times for maximum fizz.
• 6Move the Tilt Head into the tilted position and remove the bottle. Gradually slide the switch to the right to release the excess gas. Slide the switch back to the left if the bubbles rise too quickly.
• 7Dip the rim of the serving glasses in a shallow saucer of water, then dip in the tajin seasoning to coat the rim. Half fill the glasses with ice and pour over the margarita. Garnish with dried chili threads and serve.