Cucumber Mint Margarita Recipe

Chill your serving glass by filling it with ice and cold water; set aside to chill while you build the cocktail.

If rimming: pour coarse salt or Tajín onto a small plate. Run the lime half around the rim of the chilled glass to moisten, then dip the rim into the salt/Tajín. Set glass aside and discard the ice water used to chill.

Muddle cucumber and mint

Place the peeled cucumber slices (about 1 cup) and 6 mint leaves into the cocktail shaker. Using a muddler or the back of a spoon, gently muddle 8–10 times to release juices and aromatics. Do not pulverize: you want liquid and aroma, not a purée.

Add spirits and sweetener

Add 2 oz Gran Centenario Plata, 0.5 oz Cointreau (if using), 1 oz fresh lime juice, 0.75 oz agave syrup, and 6 oz ice to the shaker.

Shake vigorously for 10–15 seconds until the outside of the shaker frosts and the mixture is well-chilled.

Double-strain (pour through the shaker’s strainer and then a fine strainer) into the prepared glass filled with fresh ice to remove cucumber bits and mint fragments. If you prefer a lightly textured drink, you can use only the shaker strainer.

Gently slap the remaining 2 mint leaves between your palms to release oils, then place a mint sprig on top of the cocktail.

Float or clip a thin cucumber slice on the rim or surface of the drink for visual appeal.

Taste and adjust: if you want brighter acidity, add up to 0.5 oz extra lime juice; for more sweetness, stir in 0.25–0.5 oz more agave.

Serve immediately.