Jalapeño Cucumber Margarita Recipe

Juice and measure

Juice fresh limes to yield 1 oz of lime juice (about one medium lime). Measure and set aside 2 oz blanco tequila, 0.75 oz Cointreau (or triple sec), and 0.5 oz simple syrup.

In a cocktail shaker, combine the tequila, lime juice, Cointreau, and simple syrup. Leave the shaker open for infusion with the muddled cucumber and jalapeño in the next section.

Place 1/2 cup sliced seeded cucumber and 1/2 a thinly sliced jalapeño into the shaker. If you prefer less heat, remove and discard the jalapeño seeds before slicing. Reserve one thin jalapeño slice for garnish.

Using a muddler or the back of a spoon, gently muddle the cucumber and jalapeño 6–8 times. Aim to bruise and release juices without pulverizing to avoid too much bitterness from membranes.

Add 6 oz of ice to the shaker. Secure the lid and shake vigorously for 12–15 seconds until the shaker is cold to the touch and slightly frosty. The shaking will both chill and further extract cucumber and jalapeño flavor into the cocktail.

Strain the cocktail through a fine mesh strainer (or double-strain through the shaker’s built-in strainer plus a fine strainer) into the prepared glass to remove solids and seeds.

Prepare the glass: rub a lime wedge around the rim of a rocks or coupe glass, then dip the rim into 1 tsp coarse salt or Tajín to coat evenly.

Fill the glass with fresh ice if serving on the rocks. If serving neat/coupe, skip the ice in the glass.

Strain the margarita into the prepared glass. Garnish with a thin cucumber wheel and the reserved jalapeño slice on top or speared on a cocktail pick. Optionally, add a lime wedge on the rim.

Taste and adjust: if the drink is too tart, add 0.25 oz simple syrup; if too sweet, add a splash more lime juice. Stir gently if you adjust.