Cool Cucumber Margarita Recipe

Chill glass

Place a rocks or coupe glass in the freezer for 5–10 minutes, or fill with ice water while you prepare the cocktail to chill.

Prepare rim (optional)

If rimming, rub a lime wedge around the glass rim, then dip the rim into coarse salt or Tajín spread on a small plate. Set glass aside.

Roughly chop 2 cucumber slices and reserve the remaining slice for garnish. Place chopped cucumber in a blender or small food processor with 1/2 oz fresh lime juice and pulse until liquefied. Strain through a fine mesh sieve or cheesecloth into a measuring cup to yield about 1 oz cucumber juice. Press solids to extract as much liquid as possible.

In a cocktail shaker, add the remaining cucumber slice (cut into chunks) and the fresh mint leaves. Gently muddle 3–4 times—just enough to release cucumber and mint aroma without turning mint bitter.

Add 2 oz blanco tequila, 1 oz fresh lime juice (including the 1/2 oz used above counts toward total if you prefer to combine differently), 0.5 oz triple sec, 1 oz prepared cucumber juice, and 0.5 oz agave syrup into the shaker.

Fill the shaker with ice (about 3/4 full). Secure the lid and shake vigorously for 10–15 seconds until the shaker is cold to the touch and slightly frosty—this chills and dilutes to balance the drink.

Double strain the cocktail through a Hawthorne strainer and a fine mesh strainer into the chilled glass over fresh ice (or serve straight up in a chilled coupe without ice, if preferred). Double-straining removes muddled bits and mint fragments for a smooth sip.

Thread a thin cucumber ribbon around the inside of the glass or drape it over the rim. Add a lime wheel or wedge on the rim. Optionally tuck a small sprig of mint into the garnish for aroma.

Taste and adjust sweetness with an additional 1/4 oz agave if desired. Serve immediately.