Spicy Cucumber Marg Recipe

Spread the Tajín (and optional coarse salt) on a small plate. Run the lime wedge around the rim of a rocks glass to moisten it, then dip the rim into the Tajín so it adheres evenly. Set the glass aside and fill with two large ice cubes.

Muddle

In a cocktail shaker, add the 4 cucumber slices and 2 jalapeño slices (remove seeds if you prefer less heat). Muddle firmly for 20–30 seconds until cucumber releases juice and the jalapeño is fragrant.

Optional - Fine Strain for Smoothness

If you prefer no texture from the cucumber and jalapeño, add 1–2 tbsp water, shake briefly, and fine-strain the muddled mixture through a small sieve into a separate container, discarding solids. Otherwise continue with the solids in the shaker.

To the shaker containing the muddled mixture (or to the strained liquid), add 2 oz blanco tequila, 1 oz pineapple juice, 1 oz pink grapefruit juice, and 0.75 oz fresh lime juice. Add a generous handful of ice (about 1 cup). Shake vigorously for 10–12 seconds until well-chilled.

Strain the shaken cocktail over the prepared rocks glass filled with the two large ice cubes. Top gently with 1.5 oz Sprite to add effervescence; stir once gently with a bar spoon to combine.

Garnish with a cucumber wheel on the rim and optional pineapple wedge or peel. Serve immediately.