Cucumber Margarita Recipe

Prepare cucumber

Wash the cucumber. Trim the ends and reserve one thin slice for garnish. Roughly chop half the cucumber (about 4–5 inches) into chunks.

Make cucumber purée

Place the chopped cucumber in a blender with 1 ounce fresh lime juice and 0.5 ounce simple syrup. Blend on high until very smooth, about 20–30 seconds.

Strain

Strain the cucumber purée through a fine-mesh sieve or cheesecloth into a small bowl, pressing with the back of a spoon to extract as much liquid as possible. You should get about 1 ounce of cucumber juice. Discard solids or save for another use.

Prep rim salt

Place 1 tsp salt (or coarse salt/tajin) on a small plate. Rub a lime wedge around the rim of a rocks or coupe glass and dip the rim into the salt to coat. Set glass aside.

Combine

Fill a cocktail shaker with ice. Add 2 oz blanco tequila, 0.75 oz orange liqueur, 0.75 oz fresh lime juice, 1 oz strained cucumber juice, and 0.5 oz simple syrup if you prefer sweeter (optional — already included in the cucumber base measurement above if used).

Shake

Secure the shaker and shake vigorously for 12–15 seconds until well chilled and slightly frothy.

Strain and serve

Double-strain the cocktail into the prepared rimmed glass over fresh ice (if serving on the rocks) or without ice for a up/dry presentation. If using a coupe, fine strain to remove tiny ice shards and foam.

Thread a thin cucumber wheel or ribbon on the rim or float it on top of the drink. Add the reserved lime wedge on the rim or serve on the side.