Cucumber Margarita Recipe

Rim the Glass

Run the lime wedge around the rim of a rocks or coupe glass. Pour the coarse salt or Tajín onto a small plate and dip the rim into it to coat. Set the glass aside in the freezer or fill with ice to chill while you prepare the cocktail.

Place the peeled and chopped cucumber (about 3/4 cup) into a blender or food processor. Add 1/2 oz simple syrup and pulse until smooth. If you prefer a very clear drink, strain the purée through a fine mesh sieve into a small bowl, pressing to extract as much liquid as possible. You should end up with roughly 2–3 tablespoons of cucumber juice/ purée (unstrained will yield more body).

In a cocktail shaker, add the cucumber purée or juice, 2 oz blanco tequila, 1 oz fresh lime juice, 1/2 oz Cointreau, 1/2 oz simple syrup, and the jalapeño slice if using. Fill the shaker with ice (about 1 cup) and shake vigorously for 12–15 seconds until well chilled and slightly frothy from the cucumber.

If you used unstrained cucumber purée and prefer a smoother drink, double-strain the cocktail into the prepared glass using a Hawthorne strainer and a fine mesh strainer. If you used filtered cucumber juice and like a little fizz, pour directly over fresh ice and top with 1 oz club soda.

Garnish with a thin cucumber slice or a lime wheel on the rim. Serve immediately.