Cucumber Margarita

This light and refreshing cucumber margarita is perfect for cooling down on a hot summer day! All you need is tequila, Cointreau, fresh cucumber juice, lime, and simple syrup to make this delightful summer cocktail recipe.

Course Cocktail

Cuisine Mexican

Keyword cucumber cocktail, cucumber margarita

Prep Time 7

Total Time 7

Servings cocktails

Calories 302kcal

Author Elaine Benoit

Equipment

Ingredients

4 ounces tequila
2 ounces Cointreau (or triple sec)
4 ounces lime juice
2 1/4 ounces simple syrup
1 ounce cucumber juice

Garnish

4 slices cucumber (thinly sliced vertically, plus 2 cucumber wheels)
2 slices lime wheels (optional)

Instructions

Fill cocktail shaker halfway with ice. Get a measuring glass, muddler and two margarita glasses.
Add tequila, orange liqueur, lime juice, and simple syrup.
4 ounces tequila, 2 ounces Cointreau, 4 ounces lime juice, 2 1/4 ounces simple syrup
Cut a few cucumber slices into small cubes and place them in a glass or extra cocktail shaker. Take a muddler and muddle the cucumber until you extract the juice out of it. Use a fine mesh strainer to separate the juice from the pulp. Repeat until the juice measures at 1 ounce. Add to shaker.
1 ounce cucumber juice
Add fresh ice to glasses. Cap shaker and shake vigorously for 15 seconds. Divide and strain margarita between the two glasses. Add ice if needed.
Garnish with the cucumber and lime slices.
4 slices cucumber, 2 slices lime wheels
Sip
Smile
Enjoy

Notes

Helpful tips

You can extract the juice from the cucumber a few different ways - chop the cucumber in small cubes and force it through a fine mesh strainer with the back of a spoon like I did when I made the gimlet. You could also muddle it in a cocktail shaker like I did this time. Muddling is quicker and easier, but the forcing the juice through a fine mesh strainer is fun and satisfying.
Use an European cucumber (aka an English cucumber). Although I don't peel the cucumber, if you prefer it that way, go ahead. You could use regular cucumbers, but I find the skin thicker and less sweet.
I use tequila blanco (Patron Silver) in this margarita, but you can use reposado or añejo tequila if you prefer.
The premium orange liqueur, Cointreau works beautifully in this cocktail, but if you're trying to be budget conscious, triple sec is perfectly fine.
I rarely use equal parts of simple syrup and lime juice in my cocktails because I do not like an overly sweet drink. The 2:1 ratio - 2 parts sour to 1 part sweet - provides a much better balance. Try the recipe as written first, and if you find the cocktail not as sweet as you like, add another 1/2 ounce simple syrup, then taste it.
Make your own simple syrup as it’s very easy and can save you money in the long run. Here's how: Add equal parts of sugar and water to a medium sauce pan and turn the heat on medium. Once it comes to a gentle boil, stir with a spoon and let it boil for 5 minutes. Remove from heat and allow to cool completely before putting in your storage container. Simple syrup will keep on the shelf for months and does not need to be refrigerated.
Large ice cubes are perfect in cocktails. This is the tray I use. One of the reasons I love using these cubes is that each one takes much longer to melt than a regular ice cube, so they don't dilute the cocktail as much or as fast.
Even though I love salt with my margaritas, for no other reason than I wasn't in the mood for it, I chose not to salt the rim for this margarita. If you would like to have a salted rim, here's how to do it: Add chunky salt like kosher or Maldon to a plate. Wet your finger with simple syrup and rub it along the rim of the glass. Dip the glass upside down in the salt and roll it to coat the rim. With the glass still upside down, gently shake the glass to dislodge any loose salt.
Want to make a pitcher of this delicious margarita? Use the slider in the recipe card for the number of servings you want to make. You can find the slider after the serving portion. Hover over the number and it will pop up.

Nutrition